Rusk crumb pudding

Recipe from: 1/20/1994 12:00:00 AM
Ingredients 10
Servings 5
Time +/- 15 min

Ingredients

  • 80
    g
    rusk crumbs
  • 5
    ml
    bicarbonate of soda
  • pinch salt
  • 140
    g
    white sugar
  • 75
    g
    sultanas
  • 250
    ml
    large potato, grated
  • 250
    ml
    medium carrots, grated
  • 250
    ml
    water
  • 30
    ml
    melted butter
  • grated rind of 1 lemon
 

Method

+/- 30 min
 
Preheat the oven to 180 ºC (350 ºF). Spray a medium-sized ovenproof dish with non-stick spray. Combine the rusk crumbs, bicarbonate of soda, salt, sugar and sultanas. Add the potato and carrot and mix. Add the water, butter and lemon rind and mix well. Turn the mixture into the prepared dish and bake for 30 minutes or until golden brown. Serve with custard or ice cream. Serves 4-6.
 

Read more on: starch  |  bake
 

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