Desserts
Slow Cooked English Plum Pudding
Prep Time
15 min
Cook Time
10 min
Servings
4
Calories
150
A creamy, low-fat Slow Cooked English Plum Pudding recipe.
Ingredients
SLOW-COOKED ENGLISH PLUM PUDDING (from New McDougall Cookbook)
3/4 c. whole-wheat pastry flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. ground mace
5 Tbs. grated carrot (or applesauce)
3/4 c. fine bread crumbs
1 1/2 c. combination of chopped dates, figs, dried pineapple, dried apricots
1/2 c. currants
1/2 c. raisins
1/2 c. coarsely ground walnuts (optional due to fat content)
Grated zest of 1 lemon
Grated zest of 1 orange
2 Tbs. honey
2 Tbs. molasses
1 tsp. vanilla extract
1/3 c. brandy (or 1 tsp. brandy extract)
2 tsp. Ener-G Egg Replacer, beaten until frothy with 4 Tbs. water
Golden Carrot Sauce (recipe following)
*Sift the first 5 ingredients into a large bowl.
*Stir in next 8 ingredients, making sure to coat the dry fruits with flour.
*In a separate bowl, combine following 4 ingredients (if you are using
extract, add enough liquid - either water or
orange juice - to equal 1/3 cup). Add the Egg Replacer mixture to this
mixture.
*Combine the liquid mixture with the flour mixture in larger bowl (the
batter will be more fruit than flour and
will be a bit stiff).
*Lightly Pam a 2-quart glass bowl that will fit into your slow cooker.
3/4 c. whole-wheat pastry flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. ground mace
5 Tbs. grated carrot (or applesauce)
3/4 c. fine bread crumbs
1 1/2 c. combination of chopped dates, figs, dried pineapple, dried apricots
1/2 c. currants
1/2 c. raisins
1/2 c. coarsely ground walnuts (optional due to fat content)
Grated zest of 1 lemon
Grated zest of 1 orange
2 Tbs. honey
2 Tbs. molasses
1 tsp. vanilla extract
1/3 c. brandy (or 1 tsp. brandy extract)
2 tsp. Ener-G Egg Replacer, beaten until frothy with 4 Tbs. water
Golden Carrot Sauce (recipe following)
*Sift the first 5 ingredients into a large bowl.
*Stir in next 8 ingredients, making sure to coat the dry fruits with flour.
*In a separate bowl, combine following 4 ingredients (if you are using
extract, add enough liquid - either water or
orange juice - to equal 1/3 cup). Add the Egg Replacer mixture to this
mixture.
*Combine the liquid mixture with the flour mixture in larger bowl (the
batter will be more fruit than flour and
will be a bit stiff).
*Lightly Pam a 2-quart glass bowl that will fit into your slow cooker.
Instructions
Pour the batter in and cover tightly with a cloth tied with string,
leaving a loop on each side to aid in lifting the mold from the slow cooker
when the pudding
is done. Place 2 coups of hot water in the bottom of the slow cooker.
Place the pudding on a rack. Steam for 5 - 6
hours on high.
*When done, remove from the cooker, remove the cloth, and cool for 10
minutes in the bowl. Unmold and serve with Golden Carrot Sauce.
GOLDEN CARROT SAUCE
3 TBS. whole wheat pastry flour
1/4 tsp. salt (optional)
1/2 c. honey
2/3 c. boiling water
1/3 c. brandy (or 1 tsp. brandy extract)
1/4 c. minced carrot
2 TBS. fresh squeezed orange juice
2 TBS. fresh-squeezed lemon juice
dash of ground nutmeg
In a small saucepan, combine the flour and salt. Dissove the honey in the
boiling water, and add brandy (if extract is used, add it last and add 1/3
c. more water). Add the hot liquid mixture slowly to the flour mixture.
Cook over med. heat for 5 min., or til thick and clear, stirring
constantly. add carrot, orange and lemon juices, and nutmeg. Simmer 5
min. longer.
leaving a loop on each side to aid in lifting the mold from the slow cooker
when the pudding
is done. Place 2 coups of hot water in the bottom of the slow cooker.
Place the pudding on a rack. Steam for 5 - 6
hours on high.
*When done, remove from the cooker, remove the cloth, and cool for 10
minutes in the bowl. Unmold and serve with Golden Carrot Sauce.
GOLDEN CARROT SAUCE
3 TBS. whole wheat pastry flour
1/4 tsp. salt (optional)
1/2 c. honey
2/3 c. boiling water
1/3 c. brandy (or 1 tsp. brandy extract)
1/4 c. minced carrot
2 TBS. fresh squeezed orange juice
2 TBS. fresh-squeezed lemon juice
dash of ground nutmeg
In a small saucepan, combine the flour and salt. Dissove the honey in the
boiling water, and add brandy (if extract is used, add it last and add 1/3
c. more water). Add the hot liquid mixture slowly to the flour mixture.
Cook over med. heat for 5 min., or til thick and clear, stirring
constantly. add carrot, orange and lemon juices, and nutmeg. Simmer 5
min. longer.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
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