Carrot pudding with brandy sauce

Recipe from: 6/22/2000 12:00:00 AM
Ingredients 19
Servings 5
Time

Ingredients

  • PUDDING
  • 125
    ml
    butter
  • 125
    ml
    brown sugar
  • 2
    extra-large eggs
  • 250
    ml
    finely grated carrots
  • 15
    ml
    finely grated lemon rind
  • 330
    ml
    cake flour
  • 3
    ml
    bicarbonate of soda
  • 5
    ml
    baking powder
  • 5
    ml
    ground cinnamon
  • 3
    ml
    ground ginger
  • pinch of salt
  • BRANDY SAUCE
  • 250
    ml
    white sugar
  • 25
    ml
    cornflour, sifted
  • 1
    ml
    salt
  • 430
    ml
    water
  • 15
    ml
    butter
  • 80
    ml
    brandy
 

Method

+/- 1 hour
 
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.
 

Read more on: bake
 

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