Low Fat Plum Pudding Recipes

PLUM PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
• Raise oven temperature to 450 degrees F (230 degrees C).
• In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

LOW-FAT VANILLA PUDDING

Steps:

• In a mixing bow, combine milk, yogurt, pudding mix and vanilla. Beat on high speed for 2 minutes. Spoon into serving dishes. Chill. If desired, garnish with cherries and mint.

LOW - FAT PLUM PUDDING

Steps:

• PUDDING:.
• Mix all together. Steam for 30-40 minutes in 350F oven.
• LEMON SAUCE:.
• Cook until thick. Serve warm on the plum pudding.

CHOCOLATE PLUM PUDDING

Steps:

• Preheat oven to 350°F. Grease 9x9-inch baking pan. Mix first 3 ingredients in small bowl. Stir prunes, sugar, eggs, chocolate, oil and vanilla to blend in large bowl. Mix in flour mixture. Transfer to prepared pan. Bake until pudding is set and slightly puffed at edges, about 25 minutes. Immediately cover with foil and refrigerate overnight. Cut into 16 squares and serve.

PLUM AND BERRY SUMMER PUDDINGS

Steps:

• Line six 3/4-cup custard cups with plastic wrap, leaving 3-inch overhang on all sides. Using 3-inch cookie cutter, cut out 1 round from each bread slice; reserve.
• Combine plums and sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and syrup forms. Simmer until plums are tender and translucent, stirring often, about 5 minutes. Add all berries; simmer until berries release their juices, stirring occasionally, about 5 minutes. Stir in lemon juice. Cool to room temperature.
• Arrange 2 cooked plum slices in bottom of each custard cup. Top plums in each with 2 tablespoons fruit mixture with juices, then 1 bread round. Top each with remaining fruit mixture with juices, dividing equally. Place 1 bread round atop each; press into fruit mixture to compact. Cover puddings tightly with plastic-wrap overhang. Place custard cups on baking sheet. Top cups with another baking sheet. Place several food cans on top baking sheet to weigh down. Chill overnight. (Can be made 2 days ahead. Keep chilled.).
• Unfold plastic wrap from top of custard cups. Invert puddings onto plates. Remove plastic wrap. Spoon whipped cream alongside and serve.

LOW FAT CHRISTMAS PUDDING

Steps:

• Combine all the dry ingredients and wet ingredients in 2 separate bowls
• Mix together, adding the beaten egg, until all the ingredients are well combined.
• Pour the mixture into a 1 litre (2lb) pudding basin or glass bowl and cover with aluminium foil if steaming (not if micro waving).
• Place in a steamer, cover and cook for 3 hours. For microwave cooking, after filling the basin, cover with an upturned plate and microwave on high power for 5 minutes. Leave to stand for 5 minutes, then microwave for a further 5 minutes
• To reheat, steam for 1-2 hours or microwave for 10 minutes
• When cooked, run a knife around the edge of the basin, turn out onto a serving plate and drizzle with brandy or rum.

MOM'S CHRISTMAS PLUM PUDDING

Steps:

• Generously grease a 12-cup steamed pudding mold and its lid.
• Stir together plums, crushed gingersnaps, flour, sugar, milk, butter, eggs, baking powder, salt, cinnamon, and nutmeg for the pudding. Pour into the prepared pudding mold and cover with the lid. Place the mold on a rack in a deep, 8-quart pot. Add boiling water to halfway up the side of the mold, making sure water does not touch the lid.
• Cover the pot and simmer for 3 hours 45 minutes, adding more boiling water, if necessary. Remove the pudding mold from the pot and cool on a wire rack until pudding pulls away from the side of the mold, about 30 minutes.
• While pudding is cooling, combine sugar, half-and-half, butter, brandy, and corn syrup in a small, heavy saucepan. Cook over low heat, stirring occasionally, until butter melts, and sugar dissolves, 3 to 5 minutes.
• Invert pudding onto a platter and serve immediately alongside warm brandy sauce.