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1
TO PREPARE THE CARROTS
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2
Place the carrots in a medium saucepan and add enough cold water to cover by 1 inch.
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3
Bring to a boil over high heat; then reduce to a simmer and cook the carrots until tender when pierced with a fork, about 20 minutes.
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4
Drain and cool slightly.
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5
Puree the carrots in the work bowl of a food processor fitted with the metal blade.
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6
Add the lemon juice, process to combine, and then transfer to a small bowl.
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7
(The carrots can be made up to 2 days in advance.
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8
Cover and refrigerate; then bring to room temperature before making the pudding.)
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9
Preheat the oven to 350F.
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10
Coat a 2-quart souffle dish with 1 tablespoon of the butter.
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11
Set aside.
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12
In a medium mixing bowl, combine the remaining 4 tablespoons of butter, the sugar, flour, salt, pepper, cinnamon, and nutmeg.
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13
Beat until smooth.
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14
Add the onion and pureed carrots, and beat until well blended.
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15
Add the milk and eggs, and mix until smooth.
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16
Spoon the mixture into the prepared dish.
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17
Bake, uncovered, until the pudding is puffed and lightly browned and the center is firm to the touch, about 50 minutes to 1 hour.
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18
Serve immediately.
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19
(The pudding can be assembled several hours ahead.
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20
Cover and refrigerate; then remove from the refrigerator 1 hour before baking.)
