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Receta Baked Carrot Puddings With Citrus Sauce

Name: Baked Carrot Puddings With Citrus Sauce
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

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Ingredientes

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

Direcciones

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.
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.
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.