Carrot Pudding

Preparation time: 20 minutes

Cooking time: 4 hours 

Ingredients:  

• All-purpose flour – 1 ½ cups 
• Baking soda – one tsp
• Salt – ¾ tsp 
• Ground cinnamon – one tsp 
• Ground nutmeg – one tsp 
• Ground cloves – half tsp 
• Carrots – one cup, grated 
• Sugar – ¾ cup 
• Cornstarch – 1 ½ tsp 
• Salt – one pinch 
• Hot water – 1 ¼ cups 
• Butter – 3 ½ tsp 
• Lemon juice – 3 ½ tsp
• Vanilla extract – 1 ½ tsp 

Instructions:  

1. Firstly, mix the cloves, nutmeg, cinnamon, salt, baking soda, and flour into the bowl and stir well. Add carrots and stir well. Place mixture into the mold and cover with an aluminum foil.
2. Place molds into the Dutch oven and cover with a water. Cover the Dutch oven with a lid and simmer it. Let steam for four and half hours on low flame.
3. Remove molds from the Dutch oven.

To prepare the lemon sauce: 

1.  Combine the salt, cornstarch, and ¾ cup of sugar into the saucepan.
2. Add vanilla, lemon juice, butter, and hot water and cook over medium flame.
3.  Pour over warm pudding.

Nutrition: 

Calories: 372kcal

carbohydrates: 55.3g

protein: 3.7g

 fat: 16.6g