Rusk crumb pudding

Name: Rusk crumb pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: Bake
Ingredients: 80.00 g rusks crumbled; 5.00 ml Bicarbonate of soda; salt pinch; 140.00 g white sugar; 75.00 g sultanas; 250.00 ml potatoes large, grated; 250.00 ml carrots medium, grated; 250.00 ml water; 30.00 ml butter melted; lemon zest only

5 servings Prep: 15 mins, Cooking: 30 mins

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Starch

By Food24 November 03 2009

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Ingredients (10)

80.00 g	rusks — crumbled
5.00 ml	Bicarbonate of soda
	salt — pinch
140.00 g	white sugar
75.00 g	sultanas
250.00 ml	potatoes — large, grated
250.00 ml	carrots — medium, grated
250.00 ml	water
30.00 ml	butter — melted
	lemon — zest only

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Method:

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.