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Christmas Pudding With Brandy Sauce Recipe
|Peeled shredded sweet potato||2 Cup (32 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Margarine stick||1⁄4 Cup (4 tbs), softened|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Egg white||1 Large|
|Skim milk||2 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|White vinegar||1⁄2 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
|Vanilla low fat ice cream||1 1⁄4 Cup (20 tbs), softened|
Serving size: Complete recipe
Calories 2721 Calories from Fat 599
% Daily Value*
Total Fat 66 g102.2%
Saturated Fat 12.1 g60.6%
Trans Fat 0 g
Cholesterol 0.6 mg
Sodium 2179.5 mg90.8%
Total Carbohydrates 497 g165.5%
Dietary Fiber 42.1 g168.4%
Sugars 269.2 g
Protein 49 g97.4%
Vitamin A 1376.5% Vitamin C 26.9%
Calcium 42.7% Iron 73.8%
*Based on a 2000 Calorie diet
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 aluminum 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 a 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.