Carrot pudding

Recipe from: 4/22/1999 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • SYRUP
  • 750
    ml
    water
  • 250
    ml
    sugar
  • 1
    cinnamon stick
  • 75
    ml
    butter or margarine
  • pinch salt
  • BATTER
  • 75
    ml
    butter or margarine
  • 250
    ml
    sugar
  • 2
    extra-large eggs
  • 750
    ml
    grated carrots
  • grated rind of a lemon
  • 500
    ml
    cake flour
  • 10
    ml
    baking powder
  • 5
    ml
    ground cinnamon
  • pinch mixed spice
  • pinch salt
 

Method

1 hour
 
Preheat the oven to 180 ºC and spray a large ovenproof dish with non-stick spray. Prepare the syrup: Place all the ingredients for the syrup in a saucepan and heat over medium heat until the sugar has dissolved. Bring to the boil and simmer for 1 minute. Keep warm. Beat the butter and sugar together until well blended. Add the eggs one by one, beating well after each addition. Add the carrots and lemon rind and mix well. Sift the flour, baking powder, spices and salt together and add to the carrot mixture. Mix well. Remove the cinnamon stick from the sauce and pour it into the oven dish. Drop spoonfuls of the batter into the sauce and bake for about 1 hour until cooked and golden brown. Serve with custard. Serves 6-8.
 

Read more on: bake
 

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