Wednesday, May 25, 2016

Carrot Pudding

I tried this recipe and it was very lovely; a bit dense, but, very good.  I would think that with the salty water, I would use less salt in the seasoning.

'thinking of experimenting with other seasonings, as well.

Carrot Pudding (for 2 persons)

1lb scraped carrots, 2 oz margarine, Breadcrumbs as required, 1 beaten egg, 1 tablespoon minced onion, salt and pepper.

Method - Rinse the carrots, then place them in a saucepan of boiling salted water to cover. Bring to a simmer. Cover and cook slowly till soft. Rub through a sieve. Measure and place puree in a basin. Add half as much breadcrumbs as carrot puree, then add onion and the margarine, melted till creamy. Season to taste, then add enough beaten egg to bind the mixture. Place in a greased pudding basin. Cover with greased paper. Steam for 45 minutes. Turn out onto a hot dish. Serve with cheese or caper sauce or left over gravy.

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