Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Green Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup wholewheat breadcrumbs
- 1 cup wholewheat flour
- 1 tsp baking powder
- 1 cup dried mixed fruit
- 1 grated rind of 1 sm. orange
- 1 juice of 1 sm. orange
- 1 grated rind of 1 lemon
- 1 juice of 1 lemon
- 2 tsp mixed baking spices
- 1/2 tsp grated nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 3/4 cup carrots, grated
- 1 cup green apples, grated
- 3/5 cup skim milk
- 5 tbsp gran. sugar-free sweetener
- 4 tbsp margarine
- 1 tsp liquid gravy browning
- 1 egg, beaten
- 2 tbsp plus 2 tb. brandy
- 1 tsp margarine to grease dish
- =
Directions
Mix all the dry ingredients together. Add the carrots and apples. Put the milk, sweetener, margarine and gravy browning into a small saucepan and warm gently until the margarine has melted. cool and add to the dry ingredients along with the fruit juice, egg and 2 tb. brandy. Mix well together. Pour into a greased baking dish, cover with a lid or foil. Steam for 5 hours by placing covered dish in a heavy kettle over 1 inch of boiling water. Cover kettle. allow to cool, cover with foil and store in a cool dry place. Use within 7-10 days. Steam for 2 hours on the day the pudding is required. To serve, warm 2 tb. reserved brandy in a large serving spoon or ladle, ignite and pour over pudding. the flamed pudding may be served with clear brandy sauce or a sugar-free egg custard sauce, flavored with brandy. 1/8 pudding = 220 cal, 30 grams carbohydrate, 5 grams fiber, 5 grams protein, 8 grams fat. sauce blend the cornstarch with a little cold water and stir into the boiling water. Boil for 2-3 minutes, stirring. Remove from the heat and add brandy and sweetener. 1/8 sauce = 50 cal, negligible carb.