Date and carrot pudding
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 3 | teaspoons | Baking powder |
| ½ | cup | Sugar |
| ½ | cup | Finely grated carrot |
| 2 | teaspoons | Grated orange rind |
| 1 | cup | Chopped dates |
| 3 | Eggs | |
| ½ | cup | Fresh orange juice |
| 1 | cup | Brown sugar |
| ¼ | cup | Water |
| ½ | cup | Orange juice |
| 1 | tablespoon | Custard powder |
Directions
ORANGE CARMEL SAUCE
Sift flour and baking powder into a bowl. Add sugar, carrot, orange rind, and dates. Mix together. Beat eggs in a bowl until pale and creamy. Add orange juice and beat to combine. Stir orange mixture into flour mixture and stir to combine. Pour into a well-greased square baking dish. Bake at 350 F (or 180 C - depending on where you live) for 35 to 40 minutes until baked through and golden brown. Serve with Orange Carmel Sauce.
Orange Carmel Sauce: Place brown sugar and water in a saucepan. Bring to a boil for 3 minutes. Mix orange juice and custard powder together. Pour into carmel amd bring back to a boil.
Notes: If you didn't have custard powder on your shelf, I don't see why you couldn't substitute cornstarch. (we call it cornflour) Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rayna Knighton <rayna@...> on Nov 07, 1997