Carrot Pudding
By
Fountanview Academy
(Published: )
Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 1 cup peeled and chopped organic carrots.
- 1/2 cup packed brown sugar
- 1 cup of water
- 2 Tbsp. Fresh lemon juice
- 1/4 tsp grated lemon peel
- 1 organic egg white or egg replacer
- 1/2 cup white flour
- 1/2 tsp ground cinnamon
- 1/4 tps ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp baking powder
- 1/4 cup currants
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Directions:
Preheat the oven to 350 degrees. Grease four 8oz custard cups.
Combine the carrots and water in a saucepan, cover, and simmer on medium-high for 6 to 8 minutes. Remove from heat and puree carrots, with the water, in a food processor or blender. Set aside to let cool.
Beat the carrot puree with the brown sugar, lemon juice, lemon peel and egg white. In a separate bowl sift together flour and spices. Fold the flour mixture into the carrot mixture and gently stir in the currents.
Pour the batter into the custard cups and place the cups on a baking pan. Fill the baking pan with boiling water to reach halfway up the sides of the cups.
Bake for 35 minutes, until a knife inserted in the center of the cup comes out clean. Remove cups from the pan and let cool.
Garnish with a curl of lemon peel and serve warm or chilled.
Main ingredients