Carrot pudding with brandy sauce

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5 servings Cooking: 1 hr
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Vegetables

By Food24 November 03 2009
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Ingredients (17)

PUDDING
125.00 ml butter
125.00 ml brown sugar
2.00 eggs — extra-large
250.00 ml carrots — finely grated
15.00 ml lemon — zest only
330.00 ml flour — cake
3.00 ml Bicarbonate of soda
5.00 ml Baking powder
5.00 ml cinnamon — ground
3.00 ml ginger — ground
salt — just a pinch
BRANDY SAUCE
250.00 ml white sugar
25.00 ml cornflour — sifted
1.00 ml salt
430.00 ml water
15.00 ml butter
80.00 ml brandy
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Method:

Preheat the oven to 160 ºC and grease a 22 x 27 cm oven dish with butter or margarine or spray with non-stick spray. Cream the butter and sugar together until light and fluffy. Beat in the eggs, add the carrots and lemon rind and mix. Sift the dry ingredients together and add to the butter mixture. Mix and spoon into the prepared dish. Bake for about one hour until golden brown and done. Place the sugar, cornflour and salt in a saucepan and add the water. Heat slowly, stirring continuously until the sugar has dissolved and the sauce has thickened slightly and is cooked through. Remove from the heat and stir in the butter and brandy. Serve the pudding hot with the brandy sauce and cream.
Serves 4-6.



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