Baked carrot pudding with citrus sauce

Recipe from: 10/15/1992 12:00:00 AM
Ingredients 22
Servings 6
Time

Ingredients

  • PUDDING
  • 125
    ml
    boiling water
  • 90
    g
    butter
  • 125
    ml
    sultanas
  • 125
    ml
    currants
  • 125
    g
    dates, finely chopped
  • 100
    g
    brown sugar
  • 3
    ml
    bicarbonate of soda
  • 30
    ml
    orange juice
  • 1
    orange (rind only)
  • 1
    lemon (rind only)
  • 1
    extra-large egg
  • 250
    ml
    grated carrots
  • 75
    g
    self-raising flour
  • 75
    g
    wholewheat flour
  • 5
    ml
    mixed spice
  • CITRUS SAUCE
  • 4
    egg yolks
  • 60
    g
    castor sugar
  • 60
    ml
    orange juice
  • 30
    ml
    lemon juice
  • 250
    ml
    cream, stiffly whipped
 

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.
 

Read more on: bake
 

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