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Carrot And Sultana Pudding

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Vegetarian Veg2, Vegetarian 1 servings

INGREDIENTS

12 oz Carrots peeled
4 oz Margarine or butter
3 oz Soft brown sugar
2 Free-range eggs
8 oz Fresh wholemeal breadcrumbs
4 oz Sultanas
1/4 ts Nutmeg

INSTRUCTIONS

1. Chop the carrots and boil until quite soft. Drain and pur.e in a
blender or food processor. Leave to cool.
2. Cream the margarine and sugar until light and fluffy, then beat in
the eggs one at a time.
3. Mix in the cooked carrot pur.e, breadcrumbs, sultanas and spice.
4. Grease a 1 1/2 pint / 900ml pudding basin. Spoon in the mixture.
Cover with a layer of greaseproof and foil. Steam for two hours until
firm. Turn out and serve hot. This pudding can be baked at
90°C/375°F/gas mark 5 for one hour. The end result will not be quite
so light.
Converted by MC_Buster.
NOTES : Carrots give this light steamed pudding a wonderful golden
colour. Dare I suggest it as a useful alternative to Christmas pud?
Converted by MM_Buster v2.0l.

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