Carrot Pudding
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Sugar2 tbsp
Butter (unsalted)3 cup
Flour1 cup
Cheddar Cheese (grated)1.5 tsps
Baking Powder2 cups
Walnut PiecesDirections:
1
Preheat the oven to 300°F
2
In the bowl of a food processor fitted with the metal blade, or an elecric mixer fitted with the paddle beater, beat the egg yolks and sugar together until light and fluffy
3
Alternate additions of small amounts of butter and small amounts of flour, until all are incorporated
4
Add carrots and cheese
5
Pulse to blend
6
Pour into bowl and fold in baking powder
7
Beat the eggs whites until fluffy
8
Stir small amount into the batter with a whisk
9
Fold in the remaining egg whites
10
Pour the mixture into a buttered 3-quart soufflé dish or a 9 x 14-inch pan
11
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the pudding comes out clean
12
While the pudding is baking, sauté the walnuts in the butter for about 1 minute, sprinkle with the sugar, and top the pudding
13
Scoop out helpings and serve
14
Preheat the oven to 300°F
15
In the bowl of a food processor fitted with the metal blade, or an elecric mixer fitted with the paddle beater, beat the egg yolks and sugar together until light and fluffy
16
Alternate additions of small amounts of butter and small amounts of flour, until all are incorporated
17
Add carrots and cheese
18
Pulse to blend
19
Pour into bowl and fold in baking powder
20
Beat the eggs whites until fluffy
21
Stir small amount into the batter with a whisk
22
Fold in the remaining egg whites
23
Pour the mixture into a buttered 3-quart soufflé dish or a 9 x 14-inch pan
24
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the pudding comes out clean
25
While the pudding is baking, sauté the walnuts in the butter for about 1 minute, sprinkle with the sugar, and top the pudding
26
Scoop out helpings and serve