Christmas Pudding with Brandy Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Tip: Use a round cake-cooling rack inside the stockpot. Ingredients:
2 cups shredded peeled sweet potato |
1 cup whole wheat flour |
3/4 cup raisins |
1/2 cup chopped dried apricots |
1/3 cup firmly packed brown sugar |
1/4 cup stick margarine, softened |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/4 teaspoon ground cloves |
1 large egg white |
2 tablespoons skim milk |
1/2 teaspoon baking soda |
1/2 teaspoon white vinegar |
cooking spray |
1 1/4 cups low-fat vanilla ice cream, softened |
2 tablespoons brandy |
Directions:
1. 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.
2. Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with foil or lid coated with cooking spray.
3. 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 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. Serve with pudding.
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