Incredibly Delicious Carrot Pudding |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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We love this recipe because it uses 2 pounds of carrots - great when you join a CSA or organic veggie delivery service (where we found this recipe, but this is my own instructions) - or just need to get through 2 pounds of carrots. . . . It is really yummy, yet guilt-free (it is eating your veggies, after all). Ingredients:
3 egg yolks |
1/2 cup sucanat or 1/2 cup rapadura or 1/2 cup white sugar (if that's all you have) |
12 tablespoons unsalted butter (you can use a bit less, if you like) |
3/4 cup flour |
2 lbs of cooked carrots |
1/2 cup grated cheddar cheese |
1 1/2 teaspoons baking powder |
4 egg whites |
2 cups walnut pieces |
2 tablespoons unsalted butter |
1/4 cup sugar, of your choice (succanat or rapadura are naturally processed sugars that may be substituted for white sugar) |
Directions:
1. Preheat your oven to 300 degrees F.
2. In a bowl or food processor, or electric mixer, beat the egg yolks and sugar together until at the fluffy stage.
3. Alternately add small amounts of butter and flour, until both are incorporated.
4. Add cheese and carrots and pulse to blend.
5. Pour this mixture into bowl, and fold in baking powder.
6. In a separate bowl, beat the egg whites until fluffy.
7. Stir a small amount of this egg white into the egg yolk/cheese/carrot mixture with a whisk.
8. Next, fold in the remaining egg whites and pour the mixture into a buttered 3-quart souffle dish or 9X14 inch pan.
9. Bake for 30 minutes.
10. To test doneness: insert toothpick into the center of the pudding; if the toothpick comes out clean, the pudding is done.
11. While the pudding is baking, saute 2 cups walnut pieces in 2 tablespoons butter for about 1 minute, sprinkle with the sugar, and top the pudding.
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