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Christmas Pudding with Brandy Sauce

HOWARD L. PUCKETT
Yield 10 servings (serving size: 1 wedge and 2 tablespoons sauce)
Tip: Use a round cake-cooling rack inside the stockpot.

Ingredients

  • 2 cups shredded peeled sweet potato
  • 1 cup whole wheat flour
  • 3/4 cup raisins
  • 1/2 cup chopped dried apricots
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup stick margarine, softened
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 large egg white
  • 2 tablespoons skim milk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon white vinegar
  • Cooking spray
  • 1 1/4 cups low-fat vanilla ice cream, softened
  • 2 tablespoons brandy

Nutrition Information

  • calories 219
  • caloriesfromfat 24 %
  • fat 5.8 g
  • satfat 1.4 g
  • monofat 2.3 g
  • polyfat 1.6 g
  • protein 3.5 g
  • carbohydrate 39.5 g
  • fiber 3.1 g
  • cholesterol 2 mg
  • iron 1.4 mg
  • sodium 204 mg
  • calcium 56 mg

How to Make It

  1. 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.

  2. Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with foil or lid coated with cooking spray.

  3. 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 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. Serve with pudding.