2 c Wholewheat breadcrumbs
1 c Wholewheat flour
1 ts Baking powder
1 c Dried mixed fruit
1 Grated rind of 1 sm. orange
1 Juice of 1 sm. orange
1 Grated rind of 1 lemon
1 Juice of 1 lemon
2 ts Mixed baking spices
1/2 ts Grated nutmeg
1/2 ts Ground cinnamon
1/2 ts Salt
1 3/4 c Carrots, grated
1 c Green apples, grated
5/8 c Skim milk
5 tb Gran. sugar-free sweetener
4 tb Margarine
1 ts Liquid gravy browning
1 Egg, beaten
2 tb Plus 2 tb. brandy
1 ts Margarine to grease dish
Mix all the dry ingredients together. Add the carrots and apples. Put the milk, sweetener, margarine and gravy browning into a small saucepan and warm gently until the margarine has melted.
Cool and add to the dry ingredients along with the fruit juice, egg and 2 tb. brandy. Mix well together. Pour into a greased baking dish, cover with a lid or foil. Steam for 5 hours by placing covered dish in a heavy kettle over 1 inch of boiling water. Cover kettle.
Allow to cool, cover with foil and store in a cool dry place. Use within 7-10 days. Steam for 2 hours on the day the pudding is required. To serve, warm 2 tb. reserved brandy in a large serving spoon or ladle, ignite and pour over pudding.
The flamed pudding may be served with Clear Brandy Sauce or a sugar-free egg custard sauce, flavored with brandy.