How to make Baked Carrot And Brandy Pudding -
A mixture of grated carrots, condensed milk, eggs, breadcrumbs flavoured with brandy and baked.
This is a Sanjeev Kapoor exclusive recipe.
Baked Carrot And Brandy Pudding Recipe Card
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 51-60 minutes
Cook time : 31-40 minutes
Level Of Cooking : Moderate
Ingredients for Baked Carrot And Brandy Pudding Recipe
Carrots grated 3 large
Brandy 1/4 cup
Butter 3/4 cup
Condensed milk 1 tin
Egg beaten 4
Bread crumbs dried 1 cup
Vanilla essence 1/4 teaspoon
Sugar 2/3 cup
Preheat oven to 175°C. Butter and flour a 20-cm round glass cake pan. Peel, wash and grate carrots. Cream butter until fluffy. Beat in condensed milk. Beat in eggs one at a time. Stir in carrots, breadcrumbs and vanilla essence. Mix well.
Pour into prepared cake pan. Bake at 175°C for thirty to thirty five minutes or until a knife inserted in centre comes out clean. Cool completely in pan or on a rack. Bring sugar and quarter cup of water to a boil in a small saucepan. Boil for two minutes.
Remove from heat, stir in brandy. Cool slightly. Spoon evenly over cooled carrot pudding. Refrigerate for one hour. Cut into wedges and serve.