I finally had the chance to try it last weekend, and I don’t know exactly what I did, but I managed to butcher it. My end result looked great, but tasted awful.
As the recipe advises, the mixture can be kept fairly chunky, or blended pretty smooth. I went with the smooth option, as it appeared that it would hold together better. I think this was my second mistake — over-blending it. The first mistake, in 20/20 hindsight, was choosing large, mature carrots. They lacked that sweetness of newer ones.
For once I actually followed the recipe to the letter, however the recipe states 8-12 dates. I went with 10, thinking that should be a happy medium. Perhaps going with the 12 would have added more sweetness and flavour.
I pressed my mixture into muffin tin holes lined with cling wrap. This made them easy to remove, and they looked great! My icing wasn’t as smooth as it could be – it should have been blended for a little longer. All in all though, I thought they looked wonderful, which is pretty good for me, as food presentation isn’t my strong point.
The taste truly failed to amaze though. The texture was a little gluggy, and just a bit bland, especially if you took a bite without any raisins in it. A very big let down after how pleased I was with their appearance.
Never one to give up or throw away food, I decided to try and salvage them. I ‘dehydrated’ them in my oven at it’s lowest temperature (about 50 C) for an hour. I then served them drizzled with maple syrup to try and add some extra flavour, and my eggless custard.
I will definitely try them again, and try to figure out just where I went wrong. If you try them, can you give me some pointers please? They look too yummy not to try and master 🙂