FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

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
 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

fr-logo-w165

 

 

Popular Pages