Spiced plum pudding loaded with currants,walnuts, citron, grated carrots AND potatoes!
Recipe: Healthy Plum Pudding
1 1/2 cups all-purpose flour 1 1/2 teaspoon baking soda 1/2 teaspoon ground cloves 1 1/2 teaspoon each ground nutmeg and ground cinnamon 3/4 teaspoon salt 1 1/2 cups granulated sugar 1 1/2 cups dried currants 3/4 cup walnuts, chopped 3/4 cup citron, chopped 3 large eggs 3 tablespoon butter, melted 1 1/2 cups raw carrots, grated 1 1/2 cups raw potatoes, grated
Sift flour, baking soda, spices and saltinto bowl. Stir in sugar. Combine currants, citron and walnutsinto flour mixture.
In a large bowl, crack the eggs and beatwell. Stir in melted butter slowly. Combine flour mixture, gratedcarrots and potatoes. Mix well.
Turn into well-greased heatproof bowl.Cover with a double thickness of foil and tie with a string.Place on rack in deep saucepan or canning kettle with lid. Addboiling water to come halfway up sides of mold. Cover and steamover low heat 2 to 2 1/2 hours or until knife inserted in middlecomes out clean and top of pudding is firm. Check water leveloccasionally and replenish with boiling water if necessary.
Remove foil from mold; let sit at least10 minutes before turning out onto cooling rack. Cool completely.Wrap in foil; store in fridge up to 2 weeks or freeze. If frozen,thaw before reheating. To reheat, return pudding to mold, coverand steam 1 hour or until heated through.
Makes 12 servings.
Nutrition Facts Per Serving Calories: 351,Calories from fat: 84, Total fat: 9 gm, Saturated fat: 3 gm,Cholesterol: 61 mg, Sodium: 187 mg, Carbohydrate: 56 gm, Protein:6 gm.
Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.
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