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Christmas Pudding With Brandy Sauce

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  Peeled shredded sweet potato 2 Cup (32 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Raisins 3⁄4 Cup (12 tbs)
  Chopped dried apricots 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Margarine stick 1⁄4 Cup (4 tbs), softened
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Egg white 1 Large
  Skim milk 2 Tablespoon
  Baking soda 1⁄2 Teaspoon
  White vinegar 1⁄2 Teaspoon
  Vegetable cooking spray 1 Tablespoon
  Vanilla low fat ice cream 1 1⁄4 Cup (20 tbs), softened
  Brandy 2 Tablespoon

Combine first 11 ingredients in a bowl; stir well.
Combine milk, baking soda and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.
Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray.
Cover tightly with aluminum foil or lid coated with cooking spray.
Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold.
Cover and cook in simmering water 3 hours or until a knife inserted in center comes out clean, adding water to stockpot as needed.
Invert pudding onto a plate; cut into 10 slices.
Combine softened ice cream and brandy, stirring with a whisk until blended.

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