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African Carrot Pudding

This easy African recipe makes an absolutely delicious carrot pudding

Although this pudding is enjoyed in many, mainly sub-Saharan, African countries it was introduced by European colonialists and even today is mainly eaten by the descendants of those settlers

It is a truism that European settlers had an impact on many areas of African cuisine although the Indian influence was far more pervasive and more readily accepted by the indigenous peoples

There is often a distinct divide between the fare eaten by the descendants of settlers and the indigenous inhabitants

Ingredients for the Sauce

1 cup water
1 cup milk
½ cup sugar
2 Tbsp butter
2 tsp vanilla essence
3 Tblsp brandy

Ingredients for the Batter

120g soft butter
1 cup castor sugar
3 eggs
2 cups finely grated carrots
½ cup seedless raisins
3/4 cup chopped walnuts
2 cups self-raising flour
Zest of one lemon
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp nutmeg
Pinch salt

To make the African Carrot Pudding

Preheat oven to 180C
Grease large ovenproof dish

To make sauce.
Boil water and milk, add sugar and butter boil for 3 minutes
Remove from heat stir in vanilla essence and brandy.

For the batter
Combine butter and sugar until soft then beat in eggs one at a time. Add carrots, raisins, walnuts, flour, lemon zest, cinnamon, coriander and nutmeg and salt.
Mix well
Spoon the mixture into the dish containing the sauce, place in oven and bake for 45 minutes.

Serve with whipped cream or hot custard.

Depending upon appetites this African Carrot Pudding will serve anything up to 8 people... A word of warning however, the pudding is so delicious that, more often than not, guests will request seconds.

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