Carrot Pudding II RecipeOrigin: Britain Period: Traditional |
Ingredients:
250g carrots 
Carrot Pudding II Preparation:Method:Young carrots are best for this dish as they have a much sweeter flavour. Scrub them clan then bring pan of lightly-salted water to the boil, add the carrots and boil until tender (about 20 minutes). Drain then transfer to a food processor before puréeing until smooth. Turn into a fine-meshed sieve and push through wit the back of a spoon to remove and fibres. In the meantime, cream together the butter and sugar until light and fluffy then add the egg yolks, one at a time, beating thoroughly to combine after each addition. Now mix in the carrot purée, along with the breadcrumbs and ground cinnamon. Now beat the egg whites in a clean and dry bowl until stiff and fold into the carrot purée mix. Turn the resultant batter into a well-buttered mould then cover with a lid (or with foil) and secure with string. Place in a steamer basket and steam for about 150 minutes, or until thoroughly cooked through. Turn out onto a serving plate, slice into wedges and serve immediately accompanied by the lemon sauce. |
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