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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 12 x ca. 30 g | carrots peeled |
| 4 x ca. 30 g | margarine or butter |
| 3 x ca. 30 g | Soft brown sugar |
| 2 | Free-range eggs |
| 8 x ca. 30 g | Fresh wholemeal breadcrumbs |
| 4 x ca. 30 g | sultanas |
| 1/4 Teelöffel | nutmeg |
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1. Chop the carrots and boil until quite soft. Drain and pur, e in a blender or food processor. Leave to cool.
2. Cream the margarine and sugar until light and fluffy, then beat in the eggs one at a time.
3. Mix in the cooked carrot pur, e, breadcrumbs, sultanas and spice.
4. Grease a 1 1/2 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. The end result will not be quite so light.
colour. Dare I suggest it as a useful alternative to Christmas pud?
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