Carrot Pudding

1. 1

   In a pot of water, boil and cook the carrots with the cinnamon.

2. 2

   When cooked, drain and mash the carrots.

3. 3

   Mix the cornstarch and sugar.

4. 4

   Mix with the mashed carrots.

5. 5

   Add the lightly beaten eggs, cool melted margarine, and ground cinnamon.

6. 6

   Stir well, and pour in bundt pan coated with caramel.

7. 7

   Boil in the pressure cooker half full of water for approximately for 30 to 35 minutes.

8. 8

   Allow to cool completely in the pan.

9. 9

   Serve cold.

No additional tips available.