Carrot And Sultana Pudding
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INGREDIENTS
- 3 oz Soft brown sugar
- 8 oz Fresh wholemeal breadcrumbs
- 12 oz Carrots peeled
- 4 oz Margarine or butter
- 4 oz Sultanas
- 1/4 ts Nutmeg
- 2 Free-range eggs
INSTRUCTIONS
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/375F/gas mark 5 for one hour. The end result will not be quite so light. NOTES : Carrots give this light steamed pudding a wonderful golden colour. Dare I suggest it as a useful alternative to Christmas pud?
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (967g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 2636 | ||
| Calories from Fat: 1020 (39%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 113.4g | 151 % | |
| Saturated Fat 21.9g | 109 % | |
| Monounsaturated Fat 40.1g | ||
| Polyunsanturated Fat 33.7g | ||
| Cholesterol 385.8mg | 119 % | |
| Sodium 2772.3mg | 96 % | |
| Potassium 2640.4mg | 69 % | |
| Total Carbohydrate 370.9g | 109 % | |
| Dietary Fiber 24g | 96 % | |
| Sugars, other 346.8g | ||
| Protein 48.5g | 69 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2636
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