Christmas Pudding With Brandy Sauce Recipe
Ingredients
| Sweet potato | 2 Cup (16 tbs), shredded | |
| 1 cup whole-wheat flour | ||
| Raisins | 3/4 Cup (16 tbs) | |
| Dried apricots | 1/2 Cup (16 tbs), chopped | |
| Firmly packed brown sugar | 1/3 Cup (16 tbs) | |
| 1/4 cup stick margarine, softened | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Salt | 1/4 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 1/4 cups vanilla low-fat ice cream, softened | ||
| Brandy | 2 Tablespoon | |
Directions
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 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.
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.
Chef
