Light Plum Pudding Recipe
Ingredients
1 cup plain low-fat yogurt
1 2/3 cups raisins (1/2 pound)
1 1/2 cups currants (1/2 pound)
1/4 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups dry breadcrumbs
1/4 cup honey
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 egg yolk, beaten
1/4 cup brandy
2 tablespoons frozen orange juice concentrate, thawed and undiluted
3 tablespoons vegetable oil
3 egg whites
Vegetable cooking spray
Special Hard Sauce
Strip of orange rind (optional)
Directions
Combine first 10 ingredients in a large bowl, stir well.
Combine egg yolk, brandy, orange juice concentrate, and oil, stir into fruit mixture.
Beat egg whites (at room temperature) until stiff peaks form, fold into fruit mixture.
Spoon into an 8-cup mold coated with cooking spray.
Cover mold tightly with aluminum foil.
Place mold on a shallow rack in a large deep kettle with enough boiling water to come halfway up sides of mold.
Cover kettle, steam pudding 3 hours in continuously boiling water (add additional water as needed).
Unmold and serve warm with Special Hard Sauce.
Garnish with orange rind, if desired.
Combine egg yolk, brandy, orange juice concentrate, and oil, stir into fruit mixture.
Beat egg whites (at room temperature) until stiff peaks form, fold into fruit mixture.
Spoon into an 8-cup mold coated with cooking spray.
Cover mold tightly with aluminum foil.
Place mold on a shallow rack in a large deep kettle with enough boiling water to come halfway up sides of mold.
Cover kettle, steam pudding 3 hours in continuously boiling water (add additional water as needed).
Unmold and serve warm with Special Hard Sauce.
Garnish with orange rind, if desired.
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