Preparation Time : 20 minutes

Cooking Time : 25 minutes

Serving : 4 members

Description

Carrot Pudding . I got this recipe from my aunt Thasneem (moms last sister) long back and tried it once immediately back then. But didn’t like it much as the baking part kept me uncomfortable with this dish. Now that i have come out of the fear of baking its ok. I felt the pudding alone to be served seemed bland so i have added a carrot custard sauce to be served along. Which really lifted the pudding to another level. Everyone at home liked the pudding a lot. Making desserts with vegetables is one great idea to get children and every one to eat vegetables.

Ingredients for carrot pudding

Method for carrot pudding

1. Preheat oven to 180 degree Celsius . Cook butter and carrots together on high flame for a minute . ( I microwaved for a minute ) .
2. Trim the crusts of the bread slices . Soak the trimmed bread slices in milk . Powder the spices together . Beat eggs , sugar , vanilla essence , ginger , salt and spice powders together .
3. Stir in cooked carrots and soaked bread mixture and mix in altogether .
4. Pour into a greased baking dish and bake in a preheated oven for 10 to 15 minutes or until cooked through , when inserted with a tooth pick in the Center comes out clean .
5. Serve hot or cold with carrot custard sauce .

Ingredients for Carrot custard sauce

Method for Carrot custard sauce

1. Mix all ingredients together and heat over a medium flame in a non stick pan .
2. Stirring continuously till you get a thick flowing consistency custard which is mild orange coloured .
3. Remove and serve poured over the carrot pudding hot or cold .