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Receta Carrot Pudding
by Global Cookbook

Carrot Pudding
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Ingredientes

  • 2 lb steamed carrots (1000 grams)
  • 1 1/2 c. unsalted butter - (375ml)
  • 3 x large Large eggs separated
  • 1/2 c. sugar - (125ml)
  • 1 1/2 c. sifted rice flour - (375ml)
  • 1 tsp salt - (5ml)
  • 1 1/2 tsp baking pwdr - (7.5ml)
  • 1/2 c. raisins - (125ml)
  • 1 1/2 c. raisins - (125ml)

Direcciones

  1. Preheat the oven to 500 F - (250 C)
  2. Butter four - 1 c. ramekins or possibly an 8-inch square baking dish and set aside.
  3. Pour dark rum in a sauce pan and cook over low heat. Add in the raisins to the warm rum and remove from the heat. Let the mix cold for 20 min at room temperature.
  4. Press the steamed carrots through a ricer into a large bowl. Stir the carrot mix well.
  5. Heat the butter and set aside to cold.
  6. In a large bowl, beat the egg yolks and whisk in the sugar till they are well combined. Whisk in the rice flour and butter. Add in the carrot pulp. Using a slotted soon, remove the raisins from the rum and add in them to the mix. Season with salt and add in lastly the baking pwdr.
  7. Place the rum back over low heat. In a separate bowl, whisk the egg whites into stiff peaks. Fold the egg whites into the carrot pudding and pour the mix into the buttered baking dish or possibly ramekins.
  8. Bake the pudding at 500 F for 10 min then lower the temperature to 350 F. Continue to cook the pudding for another 45-50 min till it is spongy to the touch and the edges are slightly browned. The interior should be moist.
  9. Serve with hot rum drizzled overtop.