Carrot And Sweet Potato Pudding
Do try this recipe - it was an experiment that worked extremely well. No one suspects that it is based on anything out-of-the-ordinary as they gobble it up, and being made privy to its components usually provides them with an excuse to ask for second helpings. My reasoning behind the initial experiment was that while sweet carrot cakes and puddings are quite widely well known and popular, sweet potatoes often have an even sweeter taste than carrots and taste good with sugar or honey and in Latin America they are actually used for puddings - so why not combine sweet potatoes and carrots? The two vegetables enhance each other, so the result is better than if either was used alone.
INGREDIENTS:
SWEET POTATO, ABOUT
350 G/12 OZ
115 G/4 oz GRATED CARROTS
A FINELY GRATED RIND AND JUICE OF 1 LARGE ORANGE
55 G/2 OZ UNSALTED BUTTER
55 G/2 OZ LIGHT
MUSCOVADO SI7GAR
55 G/2 OZ DARK MUSCOVADO SI7GAR
3 EGGS, SEPARATED
85 G/3 OZ SELF-RAISING FLOUR
I TSP BAKING POWDER
TO SERVE:
APRICOT SAUCE
OR FLUFFY ORANGE SAUCE
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Prick the sweet potato all over and bake for about 11/4 hours until tender. Peel off the skin, then puree or mash the flesh. Mix with the carrots and the orange rind.
Butter a 1.5 litre/21/2 pint pudding basin. Half" fill a large saucepan with water and bring to the boil.
Beat the butter with the sugars, then gradually beat in the egg yolks. Using a large metal spoon, fold in the flour, baking powder and carrot. mixture.
In a clean, dry bowl, whisk the egg whites until stiff but not dry. Using a large metal spoon, gently fold into the carrot mixture, then spoon into the basin. Cover the top of the basin and steam (see page 58) for about 13/4 hours until a skewer inserted in the centre comes out clean. Serve with Apricot Sauce or Fluffy Orange Sauce.
