| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Flour |
| 3 | ts | Baking powder |
| 1/2 | c | Sugar |
| 1/2 | c | Finely grated carrot |
| 2 | ts | Grated orange rind |
| 1 | c | Chopped dates |
| 3 | Eggs | |
| 1/2 | c | Fresh orange juice |
| 1 | c | Brown sugar |
| 1/4 | c | Water |
| 1/2 | c | Orange juice |
| 1 | tb | Custard powder |
INSTRUCTIONS
ORANGE CARMEL SAUCE Sift flour and baking powder into a bowl. Add sugar, carrot, orange rind, and dates. Mix together. Beat eggs in a bowl until pale and creamy. Add orange juice and beat to combine. Stir orange mixture into flour mixture and stir to combine. Pour into a well-greased square baking dish. Bake at 350 F (or 180 C - depending on where you live) for 35 to 40 minutes until baked through and golden brown. Serve with Orange Carmel Sauce. Orange Carmel Sauce: Place brown sugar and water in a saucepan. Bring to a boil for 3 minutes. Mix orange juice and custard powder together. Pour into carmel amd bring back to a boil. Notes: If you didn't have custard powder on your shelf, I don't see why you couldn't substitute cornstarch. (we call it cornflour) Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rayna Knighton <rayna@iconz.co.nz> on Nov 07, 1997
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