Carrot Pudding
Instructions:
- This dessert is typical of the baked puddings handed down from British colonial
- times.
- 2â„3 cup butter
- 1â„2 cup brown sugar
- 1 egg
- 1â„2 tsp nutmeg
- 1â„2 tsp cinnamon
- 1 1â„2 cups self-rising flour
- 1â„4 tsp baking soda
- a pinch of salt
- 1 cup milk mixed with 1 TBS lemon juice
- 1â„2 cup raisins, chopped
- 1â„2 cup grated carrots, packed
- 1â„2 cup cream for serving
- Preheat oven to 3508F.
- In a mixer, cream butter, sugar, egg, and spices.
- Blend flour, baking soda, and salt.
- Add to creamed butter mixture in 3 portions, alternating with milk.
- Fold in raisins and carrots.
- Turn into a buttered 9x 9x 2-inch pan or baking dish.
- Bake for 35–40 minutes or until done.
- Serve warm, drizzled with cream.