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Low-fat Christmas pudding

This recipe is rated 3/5

1/3 cup sultanas
1/4 cup chopped raisins
2 tablespoons currants
Grated rind of 1 orange
1/2 cup grated carrot or apple
1/4 cup brandy
1/2 cup wholemeal flour
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1/2 teaspoon nutmeg
60g dairy-free spread
1 1/2 slices wholemeal bread, crumbed
1 egg, lightly beaten
1/3 cup Milk
1 teaspoon vanilla essence
1 tablespoon brown sugar
1/2 teaspoon bi-carbonate of soda
1 tablespoon hot water

Method

Soak dried fruit, orange rind and carrot in brandy overnight.
Mix flour and spices.
Rub dairy-free spread into flour mixture, and add breadcrumbs.
Add egg, milk, fruit mixture, vanilla, and sugar.
Mix bicarbonate of soda and hot water and mix it well with other ingredients.
Pour into a greased bowl, cover with buttered foil and steam for 1½ - 2 hours.
Turn out and serve with Brandy flavoured soy custard.

NOTE - This pudding is best made a week before serving, so that the flavours have time to mature. Reheat by steaming or boiling for 30-45 minutes until heated through, or microwave, covered, on High for 5-7 minutes. Do not store it again after you have reheated it.

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