CARROT PUDDING
¾ cup sugar
4 eggs, separated
3/4 cup grated carrots
½ cup finely ground almonds
1 tablespoon lemon zest
1 ½ teaspoons sweet red wine
Butter as needed
Flour as needed
Preheat your oven to 325.
Beat together sugar and egg yolks until thick and lemon colored, about 5 minutes.
Add the carrots, almonds, lemon zest and wine and mix well.
Beat the egg whites until stiff, and carefully fold into the pudding mixture.
Grease a 6 cup (or larger depending on how many "batches" you are making) casserole with butter and then coat with flour.
Pour pudding into casserole and bake for 65 minutes or until firm and well browned.
This recipe comes from Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman
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