Lucys Carrot Pudding Recipes

JUICY LUCY PUDDING

Juicy Lucy pudding image

Look no further for a fruity dessert that's both delicious and nourishing

Provided by Good Food team

Time 55m

Number Of Ingredients 6

Ingredients

350g packet frozen fruits of the forest , defrosted
3 tbsp light muscovado sugar
4 tbsp no-added-sugar wild blueberry jam (we used St Dalfour, from larger supermarket branches)
6 medium-sized ripe pears , peeled, quartered and cored
50g fresh white breadcrumb
25g butter , melted

Steps:

Preheat the oven to 190C/gas 5/ fan 170C. Mix the fruits of the forest in a large bowl with the sugar and jam, then add the pears and toss to mix. Tip into a deep baking dish measuring about 18x28cm, cover with foil and roast in the oven for 20 minutes. Pierce a pear or two to see if they are really tender; if not, return dish to the oven for another 5 minutes or until they feel soft.
Mix breadcrumbs with the butter and scatter over the fruit. Bake uncovered in the oven for 10-15 minutes or until golden and crispy. Serve hot.

Nutrition Facts : Calories 276 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.14 milligram of sodium

LUCY'S CARROT PUDDING

Lucy's Carrot Pudding image

Our family likes this dessert during the holidays. This dessert can be served hot or cold, and is good topped off with lemon sauce, ice cream, or whipping cream. The pudding is baked in 12 to 16 ounce cans. Originally submitted to ThanksgivingRecipe.com.

Provided by Esla Hardy

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Yield 8

Number Of Ingredients 16

Ingredients

½ cup butter
1 cup white sugar
1 tablespoon minced carrot
1 cup peeled and shredded potatoes
1 cup all-purpose flour
2 cups raisins
salt to taste
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking soda
½ cup green apples
½ cup white sugar
1 ½ tablespoons cornstarch
1 cup water
2 tablespoons butter
1 ½ tablespoons lemon juice

Steps:

Cream 1/2 cup butter or margarine and 1 cup sugar. Mix in carrots, potatoes, and raisins. Sift flour, baking soda, salt, and spices together; mix into the creamed mixture. Stir in apples.
Fill cans 2/3 full with pudding mixture. Cover with foil.
Place cans in a roasting pan with 2 to 3 inches of water. Steam at 300 degrees F (150 degrees C) for 2 1/2 to 3 hours.
Stir together 1/2 cup sugar and cornstarch. Combine mixture with water in a saucepan. Cook and stir over low heat until thick. Stir in 2 tablespoons butter or margarine and lemon juice. Serve warm over pudding.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 84.6 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 265.9 mg, Sugar 60.1 g

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