Baked Carrot Puddings With Citrus Sauce Recipe

• 1 c. finely grated carrot
• 1/2 c. raisins
• 1/2 c. currants
• 1/2 c. minced dates
• 1 Tbsp. chopped candied peel
• 1/2 c. water
• 1/2 c. firmly packed brown sugar
• 1/3 c. (2/3 stick) butter
• 1/2 tsp baking soda
• 1 x egg, lightly beaten
• 1/2 c. whole-wheat flour
• 1/2 c. self-rising flour
• 1/2 tsp allspice
• 1 Tbsp. lemon juice or possibly rum WHIPPED CITRUS SAUCE
• 4 x egg yolks
• 1/3 c. powdered sugar
• 1/4 c. orange juice
• 1 1/4 c. whipping cream, whipped
• 2 Tbsp. lemon juice or possibly rum

1. Combine carrot, dry fruit, water, sugar, and butter in pan.
2. Bring to a boil, simmer, covered, 5 min.
3. Remove from heat, stir in baking soda.
4. Cold to room temperature.
5. Stir in egg, sifted flours, allspice, and lemon juice.
6. Divide mix among 6 1-c. custard c.. Place on oven tray, bake in 375 degrees oven 30 min.
7. Serve hot with Whipped Citrus Sauce.
8. Whipped Citrus Sauce: Beat egg yolks and sifted sugar in small bowl with electric 5 min or possibly till thick and creamy.
9. Gradually beat in orange juice.
10. Fold cream and lemon juice into egg mix.
11. Chill, covered, till serving time.

carrot, raisins, currants, dates, candied peel, water, brown sugar, butter, baking soda, egg, flour, flour, allspice, lemon juice, egg yolks, powdered sugar, orange juice, whipping cream, lemon juice

Taken from cookeatshare.com/recipes/baked-carrot-puddings-with-citrus-sauce-74165 (may not work)