Holiday Carrot Pudding with Brandy Sauce
Created by meri-rn on October 14, 2012
- Servings: 8
- Prep Time: 20m
- Cook Time: 1h
- Recipe #6792
Ingredients
- 1 cup white sugar
- 1 cup packed brown sugar
- 1/3 cup melted butter
- 2 eggs
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 cup grated carrot
- 1 cup grated raw potato
- 1 cup dates or raisins
- 1 cup walnuts
- Brandy Sauce:
- 1 cup sugar
- 1/2 cup butter
- 6 tablespoons heavy cream
- 1/4 cup brandy
How to Make
-
Step 1: Mix all the pudding ingredients until blended. Transfer to greased baking dish. Cover tightly with foil. Bake 1 1/2 to 2 hours at 325 degrees. Serve with brandy sauce.
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Step 2: Brandy Sauce: Over low heat combine sugar and butter together until butter is melted. Mix in heavy cream and heat gently stirring constantly. Remove from heat, Add brandy then serve with the pudding.
Nutritional Facts
- Serving Size: 1 (200.2 g)
- Calories 843
- Total Fat - 38.6 g
- Saturated Fat - 10 g
- Cholesterol - 70.2 mg
- Sodium - 552.8 mg
- Total Carbohydrate - 115.7 g
- Dietary Fiber - 5.4 g
- Sugars - 76.7 g
- Protein - 12.4 g
- Calcium - 223.4 mg
- Iron - 2.2 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg