This is a print preview of "Baked Carrot Puddings With Citrus Sauce" recipe.

Baked Carrot Puddings With Citrus Sauce Recipe
by Global Cookbook

Baked Carrot Puddings With Citrus Sauce
Rating: 0/5
Avg. 0/5 0 votes
 
  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

  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.