Carrot Pudding

Name: Carrot Pudding
Total time: 1 h 15 min
Ingredients: 1/2 pound peeled, grated carrots; 5 large eggs (omit 2 egg whites); 1 cup cream; 1 pound home-style white bread, crust removed, torn into small pieces; 1/2 package frozen puff pastry, defrosted (optional); 1/4 to 1/2 cup white wine or sherry; 1/2 cup butter, melted; 2 tablespoons sugar; 1/2 teaspoon grated nutmeg

By Nancy Doniger

Total Time: 1 hour 15 minutes
Rating: 4(13)
Comments: Read comments

Featured in: Demystifying a 19th-Century Kitchen

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

½pound peeled, grated carrots
5large eggs (omit 2 egg whites)
1cup cream
1pound home-style white bread, crust removed, torn into small pieces
½package frozen puff pastry, defrosted (optional)
¼ to ½cup white wine or sherry
½cup butter, melted
2tablespoons sugar
½teaspoon grated nutmeg

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat oven to 350. Lightly butter a 6-8 cup baking dish 2-3 inches deep. If you wish to use the puff pastry base, roll it out a little thinner and place it on the bottom and up the edges of your pan. Refrigerate until ready to use. Mix all remaining ingredients thoroughly in a large bowl. Pour the mixture over the pastry or directly into the prepared pan if no pastry is used. Bake for 1 hour or until pudding appears set in the middle and nicely browned.

Tip

Dark brown sugar can be substituted for the white sugar and add ½ teaspoon ground ginger or 1 teaspoon freshly grated ginger. Try serving a wedge of this for lunch or as a first course for dinner on a plate of green salad lightly tossed with a lemon vinaigrette.