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Old-fashioned sweet carrot kugel (Carrot pudding)
Preparation time less than 30 mins - Cooking time 1 to 2 hours
Carrots are much eaten at Rosh Hashanah because of their colour, which symbolises prosperity, to wish for a prosperous individual and communal year ahead. This kugel is also made at Pesach.
3 tbsp potato flour
8 tbsp sweet red or fortified wine
450g/1lb carrots, grated
100g/3½oz soft brown sugar
8 tbsp fine matzoh meal (made from ground matzoh, Jewish unleavened bread, available at most supermarkets at Passover)
1 tsp baking powder
1 tsp ground cinnamon
1 lemon, zest only
1 lemon, juice only
1 egg, beaten
50g/2oz raisins
50g/2oz dates, chopped
pinch of salt
100g/3½oz margarine (or butter), melted
- Preheat the oven to 180C/350F/Gas 4.
- Dissolve the potato flour in the wine, then mix with the remaining ingredients and combine well.
- Spoon the mixture into a greased, shallow 20cmx25cm/8inx10in baking tin and bake for one hour until crusty and amber in colour.
- Serve hot, eat in good health and go to sleep for the rest of the afternoon.