How to make Baked Carrot And Brandy Pudding - A mixture of grated carrots, condensed milk, eggs, breadcrumbs flavoured with brandy and baked.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots (गाजर), Brandy (ब्रैंडी)

Cuisine : American

Course : Desserts

Baked Carrot And Brandy Pudding Recipe Card

Baked Carrot And Brandy Pudding

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

For more recipes related to Baked Carrot And Brandy Pudding checkout Carrot Cake, Gajar Aur Khajur Ka Halwa, Gajrela, Carrot Cake . You can also find more Desserts recipes like Salted Caramel Cheese cake, Baked Yogurt, Fruit Sevaiyaan, Tropical Fruit Kebab With Chocolate Dip.

Prep Time : 51-60 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Baked Carrot And Brandy Pudding Recipe

  • Carrots grated 3 large

  • Brandy 1/4 cup

  • Butter 3/4 cup

  • Condensed milk 1 tin

  • Egg beaten 4

  • Bread crumbs dried 1 cup

  • Vanilla essence 1/4 teaspoon

  • Sugar 2/3 cup


Step 1

Preheat oven to 175°C. Butter and flour a 20-cm round glass cake pan. Peel, wash and grate carrots. Cream butter until fluffy. Beat in condensed milk. Beat in eggs one at a time. Stir in carrots, breadcrumbs and vanilla essence. Mix well.

Step 2

Pour into prepared cake pan. Bake at 175°C for thirty to thirty five minutes or until a knife inserted in centre comes out clean. Cool completely in pan or on a rack. Bring sugar and quarter cup of water to a boil in a small saucepan. Boil for two minutes.

Step 3

Remove from heat, stir in brandy. Cool slightly. Spoon evenly over cooled carrot pudding. Refrigerate for one hour. Cut into wedges and serve.