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Recipe: Carrot & Sultana Pudding

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Carrot and Sultana Pudding
Carrots give this light steamed pudding a wonderful golden colour.

12oz / 350g carrots peeled;
4oz / 125g margarine or butter;
3oz / 75g soft brown sugar;
2 free-range eggs
8oz / 250g fresh wholemeal breadcrumbs;
4oz / 125g sultanas tsp nutmeg

Chop the carrots and boil until quite soft. Drain and pur e in a blender or food processor. Leave to cool. Cream the margarine and sugar until light and fluffy, then beat in the eggs one at a time. Mix in the cooked carrot pur e, breadcrumbs, sultanas and spice.

Grease a 1 pint / 900ml pudding basin. Spoon in the mixture. Cover with a layer of greaseproof and foil. Steam for two hours until firm. Turn out and serve hot. This pudding can be baked at 90 C/375 F/gas mark 5 for one hour.

MsgID: 3134533
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Orange Foods (16)
Board: Daily Recipe Swap at Recipelink.com
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