Cottage Pudding With Orange Sauce

I have one son who is crazy for carrots. This recipe kind of reminds me of his favorite, carrot souffle.

• Ready In: 55 mins
• Serves: 9

Ingredients

• 1 1⁄2 cups  finely shredded carrots
• 1 1⁄4 cups all-purpose flour
• 1  cup sugar
• 1⁄3 cup butter, softened
• 3⁄4 cup milk
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon vanilla
• 1⁄2 teaspoon salt
• 1  egg

• For the Orange Sauce

• 1  cup sugar
• 1⁄4 cup all-purpose flour
• 1 1⁄2 cups water
• 1⁄4 cup butter
• 1⁄4 cup  orange juice

Directions

1. Heat oven to 350. Grease and flour an 8- or 9-inch square pan.
2. Mix all ingredients except those for the Orange Sauce in a medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
4. For sauce, mix sugar and flour in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly with wire whisk, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter and orange juice. Serve immediately over warm pudding.