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Village Plum Pudding
©
- Medieval Pudding Recipe
- 1 Eight-Cup Bowl
- 3 Cups of Cubed White Bread
- 1 Cup of Currants
- 1 Cup of Dark Raisins
- 1 Cup of Golden Raisins
- 1 ½ of Cup Sugar
- 1 Teaspoon of Ground Cinnamon
- 1 Teaspoon of Mace
- ½ Teaspoon of Ground Nutmeg
- ½ Bottle of No Calorie Refrigerated Butter Spray
- 1 Container of Egg Substitute Such as Egg Beaters
- 3 Tablespoons of Rum Extract
- 1 Tablespoon of REAL Vanilla Extract
- ½ Cup of Orange Marmalade
- Medieval Sauce Recipe
- ½ Cartonof Egg Substitute
- 2 Tablespoons of Rum Extract
- ½ Cup of Sugar
Pulverize bread in food processor. Mix all ingredients. Spray
bowl with non-stick spray. Line with waxed paper, then spray top with
non-stick spray. Pour in batter & cover with heavy plastic wrap. Pierce
plastic with knife or fork to allow steam to escape. (Busy, aren’t we?)
Cook on defrost for half an hour, or low will doeth if the lack a defrost
cycle. Cook on high for an additional 5 minutes. Allow pudding to
cool & set until it firms up. Unmold & top with sauce.
To make sauce, heat ingredients in pan, continually whipping until frothe.
Watch carefully so eggs doeth not cook into eggs rather than sauce.

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