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Receta Carrot And Sultana Pudding
by Global Cookbook

Carrot And Sultana Pudding
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Ingredientes

  • 12 ounce Carrots peeled
  • 4 ounce Margarine or possibly butter
  • 3 ounce Soft brown sugar
  • 2 x Free-range Large eggs
  • 8 ounce Fresh wholemeal breadcrumbs
  • 4 ounce Sultanas
  • 1/4 tsp Nutmeg

Direcciones

  1. Chop the carrots and boil till quite soft. Drain and puree in a blender or possibly food processor. Leave to cold.
  2. Cream the margarine and sugar till light and fluffy, then beat in the Large eggs one at a time.
  3. Fold in the cooked carrot puree, breadcrumbs, sultanas and spice.
  4. Grease a 1 1/2 pint / 900ml pudding basin. Spoon in the mix.
  5. Cover with a layer of greaseproof and foil. Steam for two hrs till hard. Turn out and serve warm. This pudding can be baked at 90 C/375 F/gas mark 5 for one hour. The end result won't be quite so light.
  6. NOTES : Carrots give this light steamed pudding a wonderful golden brown colour. Dare I suggest it as a useful alternative to Christmas pud