Baked carrot pudding

Recipe from: 5/5/1993 12:00:00 AM
Ingredients 20
Servings 6
Time

Ingredients

  • 250
    g
    carrots, grated
  • 60
    ml
    sugar
  • 30
    g
    unsalted butter
  • 150
    ml
    cake flour
  • 3
    ml
    baking powder
  • 3
    ml
    bicarbonate of soda
  • 5
    ml
    ground cinnamon
  • 3
    ml
    ground ginger
  • 1
    ml
    grated nutmeg
  • 60
    ml
    sugar
  • 1
    extra-large egg
  • 3
    ml
    vanilla essence
  • 190
    ml
    milk
  • 125
    ml
    thick cream
  • 60
    g
    unsalted butter, melted
  • 125
    ml
    seedless raisins
  • HONEY BRANDY WHIPPED CREAM
  • 125
    ml
    thick cream
  • 7
    ml
    honey
  • 7
    ml
    brandy (optional)
 

Method

 
Place grated carrots, sugar and butter in a small saucepan, cover and simmer, stirring occasionally, over low heat until carrot is very soft (30-40 minutes). Add a spoonful of water to prevent burning, if necessary. Cool slightly. You will have about 250 ml (1 cup) carrots. In a large bowl, stir together flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and sugar. In another bowl, lightly beat egg, vanilla, milk and cream and stir into dry ingredients with melted butter, raisins and cooked carrot mixture. Pour into a buttered 1 litre (4 cup) soufflé dish or earthenware casserole dish and bake at 180 ºC for about 1 hour, or until golden and centre is springy to the touch. HONEY BRANDY WHIPPED CREAM: Whisk all ingredients together and serve with carrot pudding. TOTAL KILOJOULE COUNT: 13 730 kJ (3 280 Cal). A portion: 2 290 kJ (545 Cal).
 

Read more on: bake
 

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