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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Christmas Pudding with Brandy Sauce

Tip: Use a round cake-cooling rack inside the stockpot.

Cooking Light NOVEMBER 1996

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

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.

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 24%
  • Fat: 5.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.5g
  • Carbohydrate: 39.5g
  • Fiber: 3.1g
  • Cholesterol: 2mg
  • Iron: 1.4mg
  • Sodium: 204mg
  • Calcium: 56mg
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Christmas Pudding with Brandy Sauce Recipe

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