 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
A 'different' seasonal dessert. This 'pudding' (as in the British definition) is delicious. Ingredients:
1/4 cup butter, softened |
1/4 cup crisco |
1 1/4 cups light brown sugar |
3 large eggs |
3 tablespoons lemon juice |
1 1/2 teaspoons grated lemons, zest of |
1 cup all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon ground allspice |
1 1/2 cups grated carrots |
1/2 cup crystallized ginger (optional) |
1 cup cream |
2 tablespoons icing sugar |
2 teaspoons dark rum |
1/4 teaspoon ground ginger |
Directions:
1. Butter a 6-cup ring mold well and preheat oven to 350°F.
2. Cream butter and shortening; add sugar, a little at a time, and beat until light and fluffy.
3. Beat in the eggs, one at a time, and add lemon juice and zest.
4. Sift together flour, soda, baking powder, salt and allspice.
5. Stir into butter mixture.
6. Stir in carrots and transfer to ring mold and cover with a buttered round of foil.
7. Set into a baking pan, add enough hot water to come 2/3s of the way up mold and bake for 30 minutes.
8. Remove foil and bake 30 minutes more or until a cake tester comes out clean.
9. Let cool on rack for 10 minutes.
10. Invert onto platter.
11. Serve warm with Gingered Whipped Cream.
12. Gingered Whipped Cream: Beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.
|
|