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plum pudding

Thanks to Jane, Fran and Tanja for their help with steaming plum pudding.
Also thanks to Cat, who I tried to answer but got my message sent back.
Here is the recipe for those who asked.  I sent it out 3 times, but as Ruth
said, it never showed up.


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
*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.
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.


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.