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.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”