Baked Carrot Pudding with Caramel Sauce

About Baked Carrot Pudding with Caramel Sauce

Ingredients

• Carrots, boiled and chopped 500 gms
• Egg 1
• Castor sugar 75 gms
• Vanilla essence ⅓ tsp
• Whole wheat flour 30 gms
• Baking powder ½ tsp
• Caramel sauce 2 to 3 tbsps
• Icing sugar to sprinkle

How to Make Baked Carrot Pudding with Caramel Sauce (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease a baking dish.
2. Put the carrot in a blender jar and blend to a puree.
3. Break the egg into a mixing bowl and beat well. Add castor sugar, vanilla essence and carrot puree and beat well.
4. Sieve wheat flour and baking powder into the bowl and fold in till well mixed.
5. Pour the batter into the greased baking dish and tap it lightly so that if there are any air bubbles they will escape
6. Keep the baking dish in the preheated oven and bake for 20-25 minutes.
7. Take it out and set aside to cool down to room temperature. Unmould the cake and place on the worktop.
8. Keep round and star shaped cookie cutters on it and cut out.
9. Arrange them on a serving platter, drizzle caramel sauce over, sprinkle some icing sugar and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps