Food recipes
Baked Carrot Pudding
Baked Carrot Pudding Ingredients: carrots, raw butter, without salt wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground spices,...
Baked Carrot Pudding
Ingredients:
carrots, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, coriander seed
sugars, brown
raisins, seeded
Directions:
Grate the carrots (the finer the moister the pudding gets) and preheat the oven to 200C.
Combine flour, sugar and spices in a bowl.
In a second bowl cream the butter.
Add to the flour-mixture.
Add the carrots and the raisins.
Blend well.
Fill into two oven-proof dishes, sprinkle with some sugar and bake for 40-45 minutes (cover after 20 minutes if already browned on top).
Serve with vanilla ice-cream, whipped cream or custard.
Ingredients:
carrots, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, coriander seed
sugars, brown
raisins, seeded
Directions:
Grate the carrots (the finer the moister the pudding gets) and preheat the oven to 200C.
Combine flour, sugar and spices in a bowl.
In a second bowl cream the butter.
Add to the flour-mixture.
Add the carrots and the raisins.
Blend well.
Fill into two oven-proof dishes, sprinkle with some sugar and bake for 40-45 minutes (cover after 20 minutes if already browned on top).
Serve with vanilla ice-cream, whipped cream or custard.