Carrot Pudding

Carrot Pudding

Source: Love and Knishes/by Sara Kasdan

Made by: Dianne Siegel

Serves 6

1 pound carrots

1 T butter

4 T sugar

4 eggs, separated

grated peel of 1 lemon

3 T flour

1 t baking powder

pinch of salt

1 t cinnamon

1/4 t nutmeg

3 T butter

cinnamon-sugar mix (1 t cinnamon to 1/4 cup sugar)

1) Peel and boil carrots until tender (about 30 min.). Grate.

2) Cream together 1 T butter & sugar.

3) Beat egg yolks till light and add to butter-sugar mixture. Add lemon peel.

4) Sift together flour, baking powder, salt, cinnamon and nutmeg. Stir into the egg mixture.

5) Add the grated carrots. FOld in stiffly beaten egg whites.

6) Melt 3 T butter in a 1 quart casserole dish.

7) Pour in the udding batter and bake at 350F for 1 hour.

8) Remove from oven and sprinkle with cinnamon-sugar mix.

9) Place under the broilerfor about 5 minutes or until the cinnamon-sugar mix browns.

10) Serve as a side dish with meat or dairy dishes.