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Light Plum Pudding

southern.chef's picture
  Plain low-fat yogurt 1 Cup (16 tbs)
  Raisins 1⁄2 Pound (1 2/3 Cups)
  Currants 1⁄2 Pound (1.5 Cups)
  Salt 1⁄4 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Dry breadcrumbs 1 1⁄2 Cup (24 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Ground allspice 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground mace 1 Teaspoon
  Egg yolk 1 , beaten
  Brandy 1⁄4 Cup (4 tbs)
  Frozen orange juice concentrate 2 Tablespoon, thawed and undiluted
  Vegetable oil 3 Tablespoon
  Egg whites 3
  Vegetable cooking spray 1

Combine first 10 ingredients in a large bowl, stir well.
Combine egg yolk, brandy, orange juice concentrate, and oil, stir into fruit mixture.
Beat egg whites (at room temperature) until stiff peaks form, fold into fruit mixture.
Spoon into an 8-cup mold coated with cooking spray.
Cover mold tightly with aluminum foil.
Place mold on a shallow rack in a large deep kettle with enough boiling water to come halfway up sides of mold.
Cover kettle, steam pudding 3 hours in continuously boiling water (add additional water as needed).
Unmold and serve warm with Special Hard Sauce.
Garnish with orange rind, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 146 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 0.7 g3.5%

Trans Fat 0 g

Cholesterol 12.4 mg4.1%

Sodium 80.9 mg3.4%

Total Carbohydrates 25 g8.2%

Dietary Fiber 1.6 g6.6%

Sugars 15.3 g

Protein 3 g5.9%

Vitamin A 0.6% Vitamin C 10.8%

Calcium 5.2% Iron 5%

*Based on a 2000 Calorie diet

Light Plum Pudding Recipe