Carrot Pudding

1. 1

   Place the carrots in a saucepan and add enough water to cover by one inch; bring to a boil over high heat; then reduce to a simmer and cook until fork-tender (about 20 minutes).

2. 2

   Drain the carrots and allow to cool slightly.

3. 3

   Puree the carrots in a food processor; add lemon juice,, blend, then transfer to a small bowl.

4. 4

   Preheat the oven to 350 degrees F.

5. 5

   Coat a 2-quart souffle dish or casserole with 1 tbsp of the butter; set aside.

6. 6

   In a mixing bowl, mix 4 tbsp butter, sugar, flour, salt, pepper, cinnamon, and nutmeg, beating until smooth.

7. 7

   Add the onion and pureed carrots, and mix well; then add the milk and eggs and mix until smooth.

8. 8

   Place the mixture into the prepared dish.

9. 9

   Bake in a preheated oven for 50 min-1 hour or until the pudding is puffed and lightly browned and the center is firm to the touch.

10. 10

    Serve immediately.

11. 11

    Note: the pudding can be assembled several hours ahead, covered and refrigerated, then removed from the refrigerator 1 hour before baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.