carrot and date pudding/muffin

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Carrot and Dried Fruit Pudding

 

Recipe By :A Passion for Vegetables by Paul Gayler

Serving Size : 6 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup diced dates

3/4 cup diced dried figs

3 tablespoons diced candied ginger

1 cup boiling water

1/4 cup raisins

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 cup unsalted butter

1/4 cup granulated sugar

2 eggs

1 1/2 cups self-rising flour -- sifted

1 3/4 cups coarsely grated carrot

1/2 teaspoon ground cinnamon

1/2 teaspoon ground mixed spice -- (all spice or pumpkin spice)

 

1. Put dates, figs and ginger in a bowl, then stir in the boiling water,

raisins, baking soda and baking powder. Leave to stand for 15 minutes.

 

2. Preheat oven to 375F. Beat the butter and sugar together until pale, then

beat in the eggs one at a time. Fold in the flour, then stir in the dried fruit

mixture, grated carrots and spices. Pour the mixture into 6 timbales or

ramekins, 1-cup capacity or into seven-inch ovenproof dish (1-quart).

 

3. Place on a baking tray and bake for 30 to 35 minutes for individual puddings

or 40 to 45 minutes for one large one, until they are risen and golden and a

knife inserted in the center comes out clean. Leave for 5 minutes before turning

out.

 

4. Serve with double cream or fresh vanilla custard and a compote of dried

fruit.

 

Description:

" A crumbly vegetable inspired pudding enhanced with sweet spices "

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Per Serving (excluding unknown items): 387 Calories; 10g Fat (22.2% calories

from fat); 7g Protein; 72g Carbohydrate; 7g Dietary Fiber; 83mg Cholesterol;

621mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 1/2

Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Carrots combine with sweet spices in a baked pudding.

 

Nutr. Assoc. : 900500 3115 26076 0 0 0 0 0 0 0 0 26083 0 15

 

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