Carrot Cake Recipe UK Biography
Source(google.com.pk)Cute Oreo Christmas pudding pops are the perfect recipe to make when you've been asked to bake for the school Christmas fayr again as they contain just a few ingredients, no oven is needed but they have the necessary WOW factor. Our pudding pops went to the pre-school Christmas fayre and they were all snapped up. Hooray.
First of all, you need to melt the milk chocolate. Your child can break the chocolate into pieces and place into a microwaveable bowl. Melt the chocolate in the microwave in 10-15 second bursts, stirring in between. If you prefer, you can melt the chocolate in a heatproof bowl over a saucepan of simmering water.
Lay a piece of baking paper onto your worktop. It will be put to good use later.
Open the packet of Oreos and try to resist sampling a few. Stay strong
Your little helper can now adhere the lolly sticks to the back of each Oreo. To do this, dip the top of the stick genrously into the chocolate and then place it onto the 'back' of the biscuit. Place the Oreos onto the baking paper to set. Do not worry in the slightest if it looks messy as it will be covered with more chocolate later! Repeat this process 11 more times, until all the Oreos have lolly sticks attached. Leave them to set for 15-20 minutes.
Check that the lolly sticks have successfully attached to the Oreos before proceeding. They may need another few minutes to firm up.
Reheat the bowl of milk chocolate in the microwave for 10 seconds to loosen it, if need be.
Use a teaspoon to spoon the melted milk chocolate over each Oreo. Make sure the Oreos are completely coated in chocolate.
Place the chocolately Oreos back onto the baking paper to set. They should set very quickly so use the time to melt the white chocolate in the same way you melted the milk chocolate.
Once the milk chocolate has set, you can spoon the white chocolate over the top half of each Oreo, so it remembles white icing sliding down the sides of a Christmas pudding. Leave the white chocolate to set while you make the holly decorations.
Simply roll out the green fondant and use your tiny holly cutter to cut out the shapes, or cut the shapes yourself. You will need to make 24 holly leaves.
The berries are really easy as you just need to roll the red fondant into 24 teeny tiny balls!
You can press the holly and berries onto the set white chocolate and they should stay firmly in place. However, you can always use a little left over melted white chocolate to 'glue' them into place.
This lovely moist traybake is always a sure thing for me: I’ve been making it for years and years. If you cook it for a children’s party, you may well find that the visitors’ parents stay to make sure they get some of it themselves! When cut in larger slices, it also makes a great family dessert
You will need a 25cm x 20cm 10in x 8in baking tin, greased and lined with baking parchment.
Preheat the .
Mix together the sugar and oil using either an electric hand whisk or in the bowl of a free-standing mixer. Add the eggs and mix until smooth.
Using a large metal spoon, fold in the flour, mixed spice and a pinch of salt.
Add the grated carrots, chopped pecans and orange zest and mix until thoroughly combined. Spoon into the prepared tin and bake on the middle shelf of the preheated oven for 30-40 minutes until golden and a wooden skewer inserted into the middle of the cake comes out clean.
Prepare the orange syrup. In a small saucepan, heat the orange juice and caster sugar until the sugar has dissolved and the liquid has reduced
by one-third.
Brush the warm cake with the warm orange syrup and leave until completely cold.
To make the frosting, beat the cream cheese, icing sugar, orange zest and orange juice until smooth.
Once the cake has cooled, spread over the frosting with a palette knife and scatter with pecan halves to serve.
Preheat the oven to 160°C/300°F. Place 18 paper cases in two deep bun tins.
Beat the oil, sugar and egg with an electric mixer until thick and creamy. Stir in the carrot and walnuts then stir in the flour and spice. Divide into the paper cases.
Bake for 20 minutes then leave in the tins for 5 minutes before placing on wire racks to cool.
Beat the cream cheese and butter with an electric mixer until light and fluffy then gradually beat in the icing sugar. Place half the topping in a separate bowl and mix in the lemon rind. Add the food colouring and vanilla essence to the remaining topping and mix in.
Spoon the two toppings into the Duo Icing Bag, pipe a swirl onto each cake and sprinkle with chopped walnuts.
Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding as an accompaniment to a regular meal or as a sweet dessert. I believe there is confusion, because the term "cake" is fairly recent, probably 13th C and it could be that many puddings were in fact cakes - solid pudding. Read about origin of carrot cake here.
In Oxford Companion to Food, writer Alan Davidson believes that carrots were used in Europe to make sweet cakes. These were a predecessor to the carrot cake. Because sweeteners were rationed during the Second World War carrot pudding was seen as an alternative in the UK. Later on, carrot cake was seen as a 'health food'.
Concealed beneath its decorative puff pastry cover, is a baked pudding enriched with bone marrow and delicately flavoured with rosewater. It belongs to a class of English puddings which were baked in a dish or pastry case, rather than being boiled or 'fired'. Puddings of this kind were closely related to tarts. They were always enriched with butter or marrow, rather than the much heavier suet used in boiled puddings. In his Academy of Armory and Blazon Chester: 1688, Randle Holme calls this sort of pudding, 'a pudding pie'.
In 1726 Henry Carey wrote a dissertation on Dumplings and Puddings which claims that Puddings developed from dumplings which were basically lentils cemented together with fat. The Britons enhanced this recipe by adding milk and later eggs were included (by accident!) and the first puddings were born. These were made for the court of King John (1166-1216) and the English became known world wide at the great pudding eaters! The cook's son became known as Jack Pudding and was knighted as "Knight of the Gridiron". They had plumb, marrow, oatmeal and carrot flavours.
Although recipes appear in seventeenth century cookery texts, this type of pudding reached its apogee in the following century. Popular flavours were marrow, almond, carrot, chestnut, lemon and Seville orange. Recipes abound in the popular cookery books of the Georgian period.
In Punjab, India, carrot pudding is called Gajar ka Halwa. Carrot pudding has been served in Ireland since at least the 18th century. It was also served in the United States as long ago as 1876.
From Ibn Sayyār al-Warrāq's cookbook - “The Book of Cookery preparing Salubrious Foods and Delectable Dishes extracted from Medical Books and told by Proficient Cooks and the Wise.” read more 950 carrot recipes here
Choose fresh tender and sweet carrots. Peel them and thinly slice them crosswise. For each pound of honey use 3 pounds of these carrots. Boil the honey and remove its froth. Pound the carrot in a stone mortar. Set a clean copper cauldron with a rounded bottom on a trivet on the fire, and put in it the skimmed honey and carrots. Cook the mixture on medium fire until the carrots fall apart.
Add walnut oil to the pot. For each pound of homey used add 2/3 cup of oil. Pistachio oil will be the best for it, but you can also use fresh oil of almond or sesame. Add the oil before the honey starts to thicken. However you do not need to stir the pot. You only scrape the bottom gently when mixture starts to thicken to prevent it from sticking to it. To check for doneness, use a stick or a spoon to see whether the pudding is thick enough or not yet.
When pudding becomes thick, put the pot down, and spread the dessert on a copper platter. Set it aside to cool down before serving. It will be firm and delicious.
A Booke of Cookrye 1591
To make a pudding in a Carret root. Take your Carret root and scrape it fair, then take a fine knife and cut out all the meat that is within the roote, and make it hollow, then make your pudding stuffe of the liver of a gooce or of a Pig, with grated bread, Corance, Cloves and mace, Dates, Pepper, Salt and Sugar, chop your Liver very small, and perboile it ere you chop it, so doon, put it in your hollow root.
As for the broth, take mutton broth with corance, carets sliste, salt, whole Mace, sweet Butter, Vergious and grated bread, and so serve it forth upon sippets.
Take 2 naples biscakes, a pint of cream one nuttmeg, 4 eggs,2 whites a little rose water, some sack a peece of suet with some butter and sugar. Then take a fine young carret and scrape it very fine and put it into the other ingredients. Stir them well together,make puff pastry in a dish. when this is baked throw some sugar on it.
Take five young carrots free from canker and wash them well. Take a grater and grate them. Then take the weight of your carrots and Naples bisket and mix them together with a pint of cream and the yolk of 8 eggs and three whites.
Some sugar mace, beaten cinnamon
Mix all well together and put into a shallow pewter dish with puff pastry about it. Bake this in an oven and when you take it out squeeze two oranges upon it and scrape over it with a loaf of sugar. This is a rare pudding and if made well not many will know what it is. Naples Bisket=dried cookie or biscuit made of sugar & almonds
Source - Wellcome Library, LondonThe work of the two earliest compilers ends at p. 254. The remainder of the volume consists of medical and cookery receipts by various late 17th cent. hands. Of these the only named compiler is Jane Newton (verso of the 11th un-numbered leaf), who is perhaps the same person as the Jane Whyte who has signed a receipt on the verso of the 8th leaf from the end, which is dated 20 April 1692.
Pare off some of the crust of Manchet bread and grate off half as much of the rest as there is of the root, which must also be grated. Then take half a pint of half Cream or New Milk half a Pound of fresh Butter Six new laid Eggs taking out three of the Whites mash and mingle them well with the Cream and Butter. Then put in the grated Bread and with near half a Pound of Sugar and a little Salt ; some grated Nutmeg and beaten Spice and pour all into a convenient dish or pan buttered to keep the ingredients from sticking or burning; set it in a quick oven for about an Hour. And so have you a Composition for any Root Pudding. The Sauce is a little rose-water with Butter beaten together and sweetened with the Sugar Caster. Giles Rose, one of the Master Cooks to Charles II, 1682
From Garden of Herbs 1921 Eleanour Rohde
Unknown Ladies Cookbook - more than 350 handwritten recipes dating from 1690 to 1830
To Make Puddings of Carriotts
First cut the roots hollow as children scoope appels. Take out all the pale yellow. Take greated bread, 4 eggs, beat them well, some pounded cinnamon, sugar to yr taste, some currants. Mix all together. Stuf yr carriots. Put in the piece you cut of the top again. Boyle them in clariot & strong greavy & a little sugar, a stick of cinnimon. When the are boiled thicken yr sauce with the whites & yolks of 2 eggs. So serve them. If for a change you may boyle them in water & nothing else. Serve them in butter, sack & sugar for sauce. Besur[e] serve them hot. This is the first course.
By far the most well known of the 18th century cookbook authors, Glasse’s “Art of Cookery Made Plain and Easy” 1796 became the cookbook to have if you lived in Britain at the time. Many editions later, it was still being used in the 1840s when Mrs. Beeton’s works hit the market. Although accused of being ghostwritten, her book was well organised and easy to follow without high, ornate language. The book appealed to the upper as well as the middling ranks.
18th Century Carrot Pudding - You must take a raw carrot, scrape it very clean, and grate it; take half a pound of grated carrots, and a pound of grated bread, beat up eight eggs, leave out half the whites, and mix the eggs with half a pint of cream; then stir in the bread and carrot, half a pound of fresh butter melted, half a pint of sack, and three spoonfuls of orange-flower water, a nutmeg grated, sweetened to your palate; mix all well together, and if it is not thin enough, stir in a little new milk or cream; let it be of a moderate thickness, lay a puff-paste all over the dish, and pour in the ingredients; bake it; it will take an hour’s baking: or you may boil it; but then you must melt butter, and put in white wine and sugar. Watch video of a modern re-creation here.
Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a marble mortar, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish, and have a little white wine, butter and sugar, for the sauce.
CARROT PUDDING - another Way.
Take half a pound of carrots, when boil'd and peel'd, beat them in a mortar, two ounces of grated bread, a pint of cream, half a pound of suet or marrow, a glass of sack, a little cinnamon, half a pound of sugar, six eggs well beat, leaving out three of the whites, and a quarter of a pound of macaroons; mix all well together; puff-paste round the dish-edge.
¼ cup basmati or Carolina long-grain rice
1 pound carrots, scrubbed and grated
½ cup sugar or more, depending on sweetness of carrots
¾ teaspoon ground cardamom
½ cup golden raisins
¼ cup shelled pistachios
Method - Combine milk and rice in a medium saucepan, and set aside 30 minutes to soak. Add grated carrots, sugar and cardamom. Bring to a boil. Reduce heat and simmer, uncovered, for 1½ hours, scraping down the sides of pan and stirring occasionally to keep rice from sticking.
If a thick pudding is desired, mash some of mixture with a potato masher or immersion blender. Add raisins. Taste for sweetness, adding more sugar if desired. Cook 30 minutes longer, stirring every so often. When pudding is done, transfer to 1-quart serving dish or individual ramekins. S
Sprinkle with pistachios. Serve warm or chilled. Yield: Serves 6. Approximate nutritional analysis per serving: 293 calories, 7.9 grams fat (3.4 grams saturated), 6.3 milligrams cholesterol, 8.1 grams protein, 50.1 grams carbohydrates, 3.4 grams fibre, 119.2 milligrams sodium.
Torta de carrots - Diego Granado's Libro del Arte de Cozina, 1599, translation by Robin Carroll-Mann Wash and scrape the carrots, and remove them from the water and cook them in good meat broth, and being cooked remove them and chop them small with the knife, adding to them mint and marjoram, and for each two pounds of chopped carrots a pound of Tronchon cheese and a pound and half of buttery Pinto cheese, and six ounces of fresh cheese, and one ounce of ground pepper, one ounce of cinnamon, two ounces of candied orange peel cut small, one pound of sugar, eight eggs, three ounces of cow's butter, and from this compostion make a torta with puff pastry above and below, and the tortillon with puff pastry all around, and make it cook in the oven, making the crust of sugar, cinnamon, and rosewater. In this manner you can make tortas of all sorts of roots, such as that of parsley, having taken the core out of
Carrot Pudding. Take red carrots, boil them, cut off the red part, and rub them through a sieve or tamis cloth. To a quarter of a pound of pulp add half a pound of crumb of french bread, sifted sugar, a spoonful of orange flower water, half a pint of cream, some slices of candied citron, some grated nutmeg, a quarter of a pound of
Boiled fresh butter, eight eggs well beaten, and bake it in a dish with a paste round the rim.
The Cook Not Mad 1831 - Steamed Carrot Pudding "The Cook Not Mad" is a recipe book first published in Canada in 1831, believed to be Canada's first cookbook.
1 cup seedless raisins 1/2 cup mixed candied fruit 1/4 cup blanched, slivered almonds 1 cup flour 1/2 tsp. salt 1 tsp. baking soda 1/2 tsp. cloves 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 cup shortening 1 cup packed brown sugar 1 egg 1 cup finely grated carrot 1 cup finely grated raw potato
Combine the fruits and nuts, and sift over them the flour, salt, soda, and spices. Stir well, to coat the fruit, then add the grated carrot, and potato. Cream the shortening, brown sugar, and egg until light, and fluffy. Stir the flour, and fruit mixture into it, until just well blended. Butter a one, and a half quart mould, or coffee can, and spoon in the batter. Cover tightly with buttered aluminium foil, heavy duty, and steam on a rack in one inch of boiling water, covered, for three hours. Serve hot with Brandy Sauce.
Steamed Carrot Pudding The Lady's Own Cookery Book, Charlotte Campbell Bury
New Dinner Table Directory; in which will be found a large collection of original receipts including not only many years of observation, experience and research, but also the contributions of an extensive circle of acquaintance, adapted to the use of persons living the highest lifestyle, as well as those of moderate fortune.
Carrot Pudding.
Take two or three large carrots, and half boil them; grate the crumb of a penny loaf and the red part of the carrots; boil as much cream as will make the bread of a proper thickness; when cold, add the carrots, the yolks of four eggs, beat well, a little nutmeg, a glass of white wine, and sugar to your taste. Butter the dish well, and lay a little paste round the edge. Half an hour will bake it.
Another way.
Take raw carrots, scraped very clean, and grate them. To half a pound of grated carrot put a pound of grated bread. Beat up eight eggs, leaving out the whites; mix the eggs with half a pint of cream, and then stir in the bread and carrots, with half a pound of fresh butter melted.
In 1851 - A Housekeeper, The American Matron; or, Practical and Scientific Cookery Boston & Cambridge: James Munroe & Co
Carrot Pudding - One half pound of grated carrot, one pound of bread crumbs. Beat six eggs well. and add one glass of wine, one half a nutmeg, and mix well together; a pint of cream; 2 two ounces of sugar, Bake it in a dish lined with puff paste.
Carrot Cake Recipe UK Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe UK Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe UK Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe UK Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe UK Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe UK Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe UK Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe UK Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe UK Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe UK Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe UK Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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