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Carrot Pudding vegetables 2 pounds carrots; sliced (about 7 cups) 3 eggs; separated 1/4 cup granulated sugar 1/2 cup butter; melted 1 cup rice flour 4 ounces Cheddar cheese; shredded 1 1 /2 teaspoons baking powder 1/2 teaspoon freshly ground pepper 1/2 teaspoon salt sour cream In large saucepan of boiling salted water, cook carrots until very tender. Drain and pat dry on clean tea towel. Pass carrots through medium disk of food mill. (Alternatively, purée carrots in blender or food processor, taking care not to over-process as purée will become watery.) Set aside. In large bowl, beat egg yolks until thickened; gradually beat in sugar. Beat in butter alternately with rice flour. Stir in reserved carrot purée, cheese, baking powder and pepper. In separate bowl, beat egg whites with salt until stiff peaks form; carefully fold into carrot mixture. Pour batter into greased 8-inch square shallow baking dish. Bake in 475° oven for 10 minutes; reduce heat to 350°F and bake for 35 minutes longer or until top is firm but centre is still soft. Serve with sour cream. Contributor: Canadian Living's Wintertime Cooking - March, 1986 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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