Name: Carrot pudding
Cook time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 750.00 ml water; 250.00 ml sugar; 1.00 cinnamon stick; 75.00 ml butter or margerine; salt pinch; 75.00 ml butter or margerine; 250.00 ml sugar; 2.00 eggs extra-large; 750.00 ml carrots grated; lemon zest only; 500.00 ml flour cake; 10.00 ml Baking powder; 5.00 ml cinnamon ground; mixed spice; salt pinch

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Ingredients (15)

SYRUP

750.00 ml	water
250.00 ml	sugar
1.00	cinnamon — stick
75.00 ml	butter — or margerine
	salt — pinch

BATTER

75.00 ml	butter — or margerine
250.00 ml	sugar
2.00	eggs — extra-large
750.00 ml	carrots — grated
	lemon — zest only
500.00 ml	flour — cake
10.00 ml	Baking powder
5.00 ml	cinnamon — ground
	mixed spice
	salt — pinch

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Method:

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.