Carrot Pudding again

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Home > posts > 2012 > 12 > 20121209_101319_carrot-pudding-again.html

Carrot Pudding again

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I made the carrot pudding^[@rev]again. I didn't have enough carrots so I cut it and kept most of the other stuff. Again, below is a list of what I did and maybe I'll add some more notes on the way.

For the most part, it was good, but I do not think it was as good as last time. Maybe I was just less excited about it. I think that next time, I may use half sugar and half splenda to give it a more real feel. I also used less butter. I think that is okay, but it is a bit less rich. Maybe I 'll try about 45 grams next time. I originally cut the splenda, but I added two more packets (back to a total of 18)..

I am not sure if I taste the other spices. I will probably keep them to see if I get the same flavors. I tried to cut the milk, but I chickened out as the carrots absorbed it allimmediatelyand I was worried about it burning

Also, I had a good idea: I want to try half beets and half carrots. It should work fine or even better as beets have a lot of natural sugar too.

Oh, and I combined all of the spices first then added them (Except the baking powder which I forgot and added after the others).

Anyway

1 lbs 9.75 oz
1.5 cups almond+coconut milk (no sugar added. 45 cal/cup)
30 grams Smart Balance
18 splenda packets (=3/4 cups worth sugar. Next time 9 packets and 3/8 cup_real_ sugar)
2 tsp cardamom
1/4 tsp cinnamon, ginger and nutmeg
1 tbsp baking powder
~1/8 tsp salt

Cook for 15 minutes (of VENTING, not total). Then do a quick (not water) release

Then cook on medium for 10 minutes. (I timed it to a good texture)

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Original WP Post ID: 2880

Original WP Pub Date: 2012-12-09_101319