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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Swedish Carrot Pudding from the Brantford, KS Evangelical Covenant Church Recipe Book. Ingredients:
1 lb uncooked carrot |
1/2 cup carrot, cooking liquid |
1/2 cup evaporated milk |
1/3 cup fine dry breadcrumb |
2 eggs |
1 tablespoon brown sugar |
1/4 teaspoon nutmeg |
1/4 teaspoon pepper |
1/2 teaspoon salt (if needed) |
Directions:
1. Cook carrots in salted water until done. Drain and reserve 1/2 cup liquid. Place carrots in blender (or mixer or food processor) and add the 1/2 cup liquid, then add the evaporated milk.
2. Blend for just a few seconds, then add other ingredients and blend until smooth. Pour into buttered casserole.
3. Bake uncovered at 350F for 1 hour or until firm.
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