Baked carrot pudding

Fairlady
6 servings
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By Food24 November 03 2009
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Ingredients (19)

250.00 g carrots — grated
60.00 ml sugar
30.00 g butter — unsalted
150.00 ml flour — cake
3.00 ml Baking powder
3.00 ml Bicarbonate of soda
5.00 ml cinnamon — ground
3.00 ml ginger — ground
1.00 ml nutmeg — grated
60.00 ml sugar
1.00 eggs — extra-large
3.00 ml vanilla — essence
190.00 ml milk
125.00 ml cream — thick
60.00 g butter — unsalted, melted
125.00 ml raisins — seedless
HONEY BRANDY WHIPPED CREAM
125.00 ml cream — thick
7.00 ml honey
7.00 ml brandy — optional
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Method:

Place grated carrots, sugar and butter in a small saucepan, cover and simmer, stirring occasionally, over low heat until carrot is very soft (30-40 minutes). Add a spoonful of water to prevent burning, if necessary. Cool slightly. You will have about 250 ml (1 cup) carrots.
In a large bowl, stir together flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and sugar.
In another bowl, lightly beat egg, vanilla, milk and cream and stir into dry ingredients with melted butter, raisins and cooked carrot mixture. Pour into a buttered 1 litre (4 cup) soufflé dish or earthenware casserole dish and bake at 180 ºC for about 1 hour, or until golden and centre is springy to the touch.
HONEY BRANDY WHIPPED CREAM: Whisk all ingredients together and serve with carrot pudding.
TOTAL KILOJOULE COUNT: 13 730 kJ (3 280 Cal). A portion: 2 290 kJ (545 Cal).



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