Cookbook:Carrot Pudding
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Carrot Pudding | |
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Category | Pudding recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This recipe originates from Ida Geller Weiner (1912–2008), of New Haven CT, who made it Thanksgiving and other family gatherings.
Ingredients
[edit | edit source]- 1.5 lbs (1.25 kg / about 4–5 ea.) carrots
- 1¼ cups flour
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup shortening, butter, or margarine
- 2 egg yolks
- ⅓ cup brown sugar
- 1 tbsp water
- 1 tbsp lemon juice
- ½ tsp vanilla
- 2 egg whites
Procedure
[edit | edit source]- Preheat oven to 325 °F (150 °C).
- Cook carrots until soft, then drain and mash them. Set aside.
- Sift together flour, salt, baking powder, and baking soda.
- Cream together shortening and egg yolks.
- Beat in brown sugar, cold water, lemon juice, and vanilla until well-mixed. Stir in mashed carrots, then dry ingredients.
- Whip the egg whites until stiff, then fold into carrot batter.
- Transfer batter to a well-greased ring mold (with a bottom).
- Place a large shallow pan with about an inch of water in the preheated oven, and place the pudding in the pan.
- Bake for 1 hour. Unmold onto a serving plate while still somewhat warm.
Notes, tips, and variations
[edit | edit source]- If needed, you can substitute baby carrots for the regular carrots.
- If desired, you can add other chopped vegetable (peas, chopped string beans, etc).
- If you can't make a water bath, just bake without it.