Steamed Ohio Pudding With Brandy Sauce

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* Exported from MasterCook *

 

Steamed Ohio Pudding With Brandy Sauce

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 123

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar or Sucanat

1 cup whole wheat pastry flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1 cup raisins

(or other chopped dried fruit)

1 cup currants

(or other chopped dried fruit)

1 cup raw potato -- peeled

and finely grated

1 cup raw carrot peeled and finely grated

***BRANDY SAUCE***

1 cup water

1/2 cup Sucanat or brown sugar

3 tablespoons brandy

(or use 1 tsp. brandy flavoring)

1 tablespoon cornstarch

1 pinch salt

 

Serves 8

 

This is an old-fashioned, American steamed pudding which contains not only

no suet, but no fat of any kind! And yet it's moist and delicious due to

the grated raw carrot and potato.

 

If you have a pressure cooker, you can steam the pudding without the

pressure valve for 20 minutes, then at 10 lbs. pressure for 60

minutes. Let the pressure drop naturally.

 

The pudding can be made several days ahead of time, then reheated by

steaming for about 30 minutes.

 

Lightly oil a 2-quart bowl or pudding mold. Heat water in a pot large

enough to hold the mold.

 

In a large bowl, mix the sugar, flour, baking powder, salt, soda, and

spices. Add the dried fruit and grated vegetables, and mix everything

together very thoroughly with your hands. Press the mixture into the mold,

and cover with the lid, oiled brown paper, or a double layer of foil, tied

in place with sting.

 

Place the mold on a rack in the pot of water, so that the water comes half

way up the side of the mold. Cover and steam for 3 hours, keeping at a

simmer and adding boiling water when the water level goes down.

 

Remove the pudding from the water, and cool on a rack for 10 minutes before

unmolding it onto a serving platter. Serve warm with brandy sauce.

 

To make the brandy sauce, mix together the water, sugar, cornstarch, and

salt in a small saucepan. Bring to a boil, stirring, over high heat. When

it thickens, allow it to boil for 1 minute. Remove from the heat and stir

in the brandy or brandy flavoring.

 

Per serving: Calories: 314, Protein: 3 gm, Fat: 0 gm, Carbohydrates: 71 gm.

 

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