ScarlettFruit and Carrot Puddings
March 11th 2008 14:04
Fruit and Carrot Puddings
About Mixed spice
Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to garam masala. It is often used to complement fruits or other sweet foods.
Mixed spice typically contains cinnamon or cassia, nutmeg, and allspice. Mixed spice also contain, or commonly have added mace, cloves, ginger, coriander (seed), caraway, and Cayenne pepper.
INGREDIENTS
Makes 6
50 gm / 1¾ oz ready-to-eat stoned prunes
150 gm / 5½ oz carrots, grated
100 gm / 3½ oz natural dates, chopped
125 gm / 4½ oz raisins or sultanas
40gm / 1½ oz butter, diced
75 gm / 2¾ oz canned crushed pineapple, well drained
75 gm / 2¾ oz brown sugar
Vegetable oil for greasing
75 gm / 2¾ oz self-raising white flour
75 gm / 2¾ oz plain wholemeal flour
½ teaspoon ground mixed spice
1 egg
4 teaspoons brandy or rum
To serve
low-fat Greek yoghurt, optional
1. Purée the prunes to a smooth paste using a food processor or hand-held mixer.
2. Place the prune paste in a large saucepan with the carrots, dates and raisins or sultanas. Stir in the butter, pineapple, sugar and 125 ml / 4 fl oz of water.
3. Place the pan over a high heat and bring the mixture to the boil, stirring frequently, then reduce the heat and simmer, covered, for 5 minutes.
4. Remove the pan from the heat, stir in the bicarbonate of soda and set the mixture aside to cool for about 15 minutes.
5. Meanwhile, heat the oven to 180ºC / 350ºF and place a baking sheet in the centre to warm. Using a pastry brush, grease six 150 ml / 5 fl oz ramekins or pudding tins with the vegetable oil.
6. Sift the flours and mixed spice together, then stir them into the fruit mixture with the egg, brandy or rum and any bran left in the sieve.
7. Divide the mixture between the ramekins or tins and place them on the baking sheet.
8. Bake for 25-30 minutes until the puddings have browned, risen slightly and a skewer inserted in the centre of each comes out clean. Leave the puddings to stand for 5 minutes after baking.
9. To remove puddings from the ramekins or tins, run a round-bladed knife around the edge of each pudding and carefully shake it out onto a plate. Serve with a little low-fat Greek yoghurt on the side, if you like.
**From “Low Fat No Fat Cookbook”, “About.com
esserts/Baking > The Betty, Buckle, Grunt, Pandowdy, Slump, Cobbler and the Other 3 Cs” and “Wikipedia, the free encyclopedia” **
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