Baked Carrot Pudding – serves 6

250 g carrots, grated                
60 ml sugar
30 g butter                                
150 ml cake flour
3 ml baking powder                    
3 ml bicarb of soda
10 ml ground cinnamon               
5 ml ground ginger
3 ml ground nutmeg                    
60 ml sugar 1 extra large egg                
320 ml ideal milk                       
60 g butter, melted
125 ml seedless raisins              
 pinch of salt
5 ml vanilla essence             
Honey Brandy cream:
125 ml thick cream                       
10 ml honey
10 ml brandy
1.        Place grated carrots, 60 ml sugar & 30 g butter (all * ingredients) into a small saucepan.
2.       Cover & simmer, stirring occasionally, over low heat. Add extra water to prevent the carrots from burning.
3.       Simmer mixture until the carrots are very soft. 30 – 40 minutes.
4.       Allow mixture to cool.
5.       Preheat oven to 180*C (350*F).
6.       Grease a 1 litre casserole dish.
7.       In a large mixing bowl, sift together the flour, baking powder, bicarb, cinnamon, ginger, nutmeg & salt. Add the 60 ml sugar.
8.       In another bowl, lightly beat the egg, vanilla essence & ideal milk.
9.       Add the egg mixture to the dry ingredients. Mix well.
10.    Melt the 60 g butter, add to the batter mixture. Mix well. 
11.     Add the carrot mixture & raisins. Mix well.
12.    Pour the batter into the greased casserole dish.
13.    Bake for 1 hour or until golden & centre is springy to touch.
14.    Sauce: Wisk the cream, till stiff.
15.    Add the brandy & warmed honey, mix well.

16.    Serve the honey cream sauce with the hot carrot pudding.

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