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Light Plum Pudding

southern.chef's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Method: 
Steamed
Dish: 
Pudding
Servings: 
16

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