Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Wholewheat breadcrumbs
     1/2  teaspoon      Salt
   1      cup           Wholewheat flour
   1 3/4  cups          Carrots -- grated
   1      teaspoon      Baking powder
   1      cup           Green apples -- grated
   1      cup           Dried mixed fruit
     5/8  cup           Skim milk
   1                    Grated rind of 1 orange
   5      tablespoons   Gran. sugar-free sweetener
   1                    Juice of 1 orange
   4      tablespoons   Margarine
   1                    Grated rind of 1 lemon
   1      teaspoon      Liquid gravy browning
   1                    Juice of 1 lemon
   1                    Egg -- beaten
   2      teaspoons     Mixed baking spices
   2      tablespoons   Plus 2 Tablespoon brandy
     1/2  teaspoon      Grated nutmeg
   1      teaspoon      Margarine to grease dish
     1/2  teaspoon      Ground cinnamon

Preparation:

Mix all the dry ingredients together. Add the carrots and apples. Put the milk, sweetener, margarine and gravy browning into a small saucepan and warm gently until the margarine has melted. Cool and add to the dry ingredients along with the fruit juice, egg and 2 tb. brandy. Mix well together. Pour into a greased baking dish, cover with a lid or foil. Steam for 5 hours by placing covered dish in a heavy kettle over 1 inch of boiling water. Cover kettle. Allow to cool, cover with foil and store in a cool dry place. Use within 7-10 days. Steam for 2 hours on the day the pudding is required. To serve, warm 2 tb. reserved brandy in a large serving spoon or ladle, ignite and pour over pudding. The flamed pudding may be served with Clear Brandy Sauce or a sugar-free egg custard sauce, flavored with brandy.