Baked carrot pudding with citrus sauce

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6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (20)

PUDDING
125.00 ml water — boiled
90.00 g butter
125.00 ml sultanas
125.00 ml currants
125.00 g dates — finely chopped
100.00 g brown sugar
3.00 ml Bicarbonate of soda
30.00 ml orange juice
1.00 orange — zest only
1.00 lemon — zest only
1.00 eggs — extra-large
250.00 ml carrots — grated
75.00 g flour — self-raising
75.00 g flour — wholewheat
5.00 ml mixed spice — ground
CITRUS SAUCE
4.00 eggs — just the yolks
60.00 g castor sugar
60.00 ml orange juice
30.00 ml lemon juice
250.00 ml cream — fresh, whipped to stiff peaks
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Method:

Preheat the oven to 180 ºC (350 ºF). Spray seven ramekins or a large one litre oven dish with non-stick spray. Heat the water and butter in a saucepan until the butter has melted. Mix the sultanas, currants, dates and brown sugar in a large mixing bowl. Sprinkle with the bicarbonate of soda. Pour hot water and butter over the fruit and cool. Add the orange juice, orange and lemon rind and the egg, blending well. Mix the remaining ingredients well, add to the sultana mixture and blend. Turn the mixture into the prepared ramekins or the ovenproof dish and place on a baking sheet. Bake for 25-30 minutes until done. Turn out and serve with the sauce. SAUCE: Beat the egg yolks and castor sugar in a glass bowl until pale and creamy. Place the glass bowl over a saucepan with boiling water, ensuring that the boiling water does not touch the bowl. Beat the egg yolks with a wire beater while slowly adding the orange and lemon juice. Beat until the mixture is thick and creamy. Remove from the heat and cool. Fold into the stiffly beaten cream and serve with the baked pudding.
Serves 6.



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