Christmas Pudding with Brandy Sauce

Christmas Pudding with Brandy Sauce Recipe
HOWARD L. PUCKETT
Tip: Use a round cake-cooling rack inside the stockpot.

Yield:

10 servings (serving size: 1 wedge and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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 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 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.

November 1996
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