Carrot Pudding
- Total Time
- 1 hour 15 minutes
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Ingredients
- ½pound peeled, grated carrots
- 5large eggs (omit 2 egg whites)
- 1cup cream
- 1pound home-style white bread, crust removed, torn into small pieces
- ½package frozen puff pastry, defrosted (optional)
- ¼ to ½cup white wine or sherry
- ½cup butter, melted
- 2tablespoons sugar
- ½teaspoon grated nutmeg
Nutritional analysis per serving (16 servings)
259 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 202 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350. Lightly butter a 6-8 cup baking dish 2-3 inches deep. If you wish to use the puff pastry base, roll it out a little thinner and place it on the bottom and up the edges of your pan. Refrigerate until ready to use. Mix all remaining ingredients thoroughly in a large bowl. Pour the mixture over the pastry or directly into the prepared pan if no pastry is used. Bake for 1 hour or until pudding appears set in the middle and nicely browned.
- Dark brown sugar can be substituted for the white sugar and add ½ teaspoon ground ginger or 1 teaspoon freshly grated ginger. Try serving a wedge of this for lunch or as a first course for dinner on a plate of green salad lightly tossed with a lemon vinaigrette.
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