Carrot Pudding with a Brown Sugar Sauce
The English Kitchen
The English Kitchen
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Ingredients

  • 7.5 ounces soft light brown sugar (1 cup packed)
  • 4 ounces butter, softened (1/2 cup)
  • 2 large free range eggs, beaten
  • 1 tsp vanilla extract
  • 6 1/2 ounces plain flour (1 1/2 cups)
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp each of cloves, nutmeg and ground cardamom
  • 2 medium carrots, peeled and grated (1 cup)
  • 2 medium potatoes, peeled and grated, squeezed dry ( 1 cup Squeeze all the water out and discard before measuring.)
  • 6 ounces of sultana raisins (1 cup)
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  • For the Brown Sugar Sauce
  • 3.75 ounces of soft light brown sugar (1/2 cup)
  • 2 ounces butter (1/4 cup)
  • 2 TBS golden syrup ( can use corn syrup)
  • 125 ml of double ( heavy or whipping) cream (1/2 cup)
  • 1 1/2 tsp vanilla

Instructions

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