This recipe was handed down to me by my great Aunt. I recall making it many many years ago, but as with a lot of other things it disappeared between the cracks. After going through one of my old handwritten recipe books this one jumped out at me as a fantastic blast from the past.

You wouldn’t normally consider carrots and pudding in the same sentence, but this rediscovered recipe shows that in the old days anything could be turned into the most delicious dessert.

To eat this dessert you scoop a generous helping onto a plate or bowl, then you smother it with the lusciously decadent sauce. Yum.

 

Saucy Carrot Pudding

You wouldn't normally consider carrots and pudding in the same sentence, but this rediscovered recipe shows that in the old days anything could be turned into the most delicious dessert.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Servings: 6 people

Ingredients

Dough

  • 5 tbsp Butter
  • 2 cups Sugar
  • 2 Egss
  • 3 cups Grated Carrots
  • 0.5 tsp Lemon Essence
  • 2 cups Flour
  • 2 tsp Baking Powder
  • 1 pinch Salt

Syrup

  • 3 cups Water
  • 1 cup Sugar
  • 5 tbsp Butter
  • 1 pinch Salt

Instructions

  • Preheat the oven to 180°C / 350F
  • In a medium sized bowl combine the butter and sugar using an electric mixer.
  • Add the eggs to the bowl and mix well.
  • Stir the grated carrots and lemon essence into the mixture using a wooden spoon until evenly combined.
  • Sift the flour, salt and baking powder over the carrot mixture then stir with the wooden spoon to mix.

Syrup

  • In a saucepan, heat the water, sugar, salt and butter over a medium heat. Stir occasionally until the sugar has melted.
  • Pour the syrup into a greased oven proof dish (roughly 8" / 20cm diameter by 4" / 10cm tall).

Baking

  • Spoon the carrot mixture onto the syrup.
  • Bake uncovered for an hour in the center of the oven.
  • Enjoy warm in a bowl. Garnish with Walnuts

Today’s Featured Ingredient

Carrots

Carrots are root vegetables, usually orange in colour but they can also be purple, white and yellow. They are native to Europe and South Western Asia.
Carrot are commonly enjoyed in raw and cooked form. Carrots are rich in beta-carrotene, vitamins and minerals. Carrots helps prevent vision loss.
Why do Carrots turn white after you have peeled them? It is to protect them from dehydrytion. It is called “white blush”. Once re-immersed in water the carrot cells can absorb some of the moisture that has been lost after peeling. It can also help resotre the orange color.
Carrot are related to Fennel, Parsley, Dill and Anise.
Health benefits: Carrot are good for good eye sight, heart desease and stroke prevention. For maintaining a youthful skin and for colon cleansing and toxin flush.

saucy carrot pudding

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