Baked Carrot And Brandy Pudding

Ingredients list for Baked Carrot And Brandy Pudding

• 3 large Carrots grated
• 1/4 cup Brandy
• 3/4 cup Butter
• 1 tin Condensed milk
• 4 Egg beaten
• 1 cup Bread crumbs dried
• 1/4 teaspoon Vanilla essence
• 2/3 cup Sugar

Method

1. 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.
2. 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.
3. Remove from heat, stir in brandy. Cool slightly. Spoon evenly over cooled carrot pudding. Refrigerate for one hour. Cut into wedges and serve.

Nutrition Info