Baked Carrot Puddings With Citrus Sauce Recipe
Servings: 1
Ingredients
- 1 c. finely grated carrot
- 1/2 c. raisins
- 1/2 c. currants
- 1/2 c. minced dates
- 1 Tbsp. chopped candied peel
- 1/2 c. water
- 1/2 c. firmly packed brown sugar
- 1/3 c. (2/3 stick) butter
- 1/2 tsp baking soda
- 1 x egg, lightly beaten
- 1/2 c. whole-wheat flour
- 1/2 c. self-rising flour
- 1/2 tsp allspice
- 1 Tbsp. lemon juice or possibly rum WHIPPED CITRUS SAUCE
- 4 x egg yolks
- 1/3 c. powdered sugar
- 1/4 c. orange juice
- 1 1/4 c. whipping cream, whipped
- 2 Tbsp. lemon juice or possibly rum
Directions
- Combine carrot, dry fruit, water, sugar, and butter in pan. Bring to a boil, simmer, covered, 5 min. Remove from heat, stir in baking soda.
- Cold to room temperature. Stir in egg, sifted flours, allspice, and lemon juice. Divide mix among 6 1-c. custard c.. Place on oven tray, bake in 375 degrees oven 30 min. Serve hot with Whipped Citrus Sauce.
- Whipped Citrus Sauce: Beat egg yolks and sifted sugar in small bowl with electric 5 min or possibly till thick and creamy. Gradually beat in orange juice. Fold cream and lemon juice into egg mix. Chill, covered, till serving time.
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