Mix bread, non-hydrogenated soft margarine, apples, sugar, eggs, nutmeg, salt and zests together.
Transfer mixture into pudding bowls (3 or 4 depending on size), cover with cloth, tying it securely (if you don't have pudding bowls, use empty soup cans).
Place the bowls in a large pot of boiling water, cover and steam for 3 hours.
Remove, run a knife around the rim and turn out the puddings.
Melt butter over low heat, add flour, gradually stir in milk then coffee.
Stir well while adding water a few drops at a time. Allow sauce to thicken.
Little by little, stir in sherry, brandy, sugar and zest. Mix thoroughly and cook over low heat for 10 minutes.
Taste. Add more sugar if necessary.
Sprinkle with nutmeg and serve with plum pudding.
For each product you use, make sure you read the label carefully to verify that it contains nuts or peanuts, and check if they bear the mention 'may contain nuts and/or peanuts'.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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