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.
Course Dessert
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 6people
Ingredients
Dough
5tbspButter
2cupsSugar
2Egss
3cupsGrated Carrots
0.5tspLemon Essence
2cupsFlour
2tspBaking Powder
1pinchSalt
Syrup
3cupsWater
1cupSugar
5tbspButter
1pinchSalt
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.