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  • Baked Carrot Puddings With Citrus Sauce

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    Baked Carrot Puddings With Citrus Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    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

    1. 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.
    2. 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.
    3. 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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