This will be our main side dish for Easter dinner. It's just the three of us and we'll be having ham, carrot pudding, rice cooked in apple juice, green beans, pineapple, and cheesecake for dessert. The carrot pudding has been a favorite for years and years. It's from the original Williamsburg cookbook, which I received as a Christmas gift from a friend back in 1971 :) It takes a little work, but is definitely worth it!!
CARROT PUDDING
3 eggs, separated
4 tablespoons sugar
1-1/2 tablespoons cornstarch
1 cup milk
2 pounds carrots, cooked and mashed to measure 3 cups
3 tablespoons butter
1 teaspoon salt
1 cup fine bread crumbs
1 cup light cream or half-and-half
1/2 teaspoon nutmeg
1/4 cup cream sherry (optional)
~ Preaheat oven to 300 degrees. Grease 2-quart casserole.
~ Beat egg yolks and sugar until light and set aside.
~ Mix cornstarch with small amount of milk. Heat remaining milk, add cornstarch and stir until smooth and slightly thickened. Stir small amount of hot cornstarch mixture into egg yolks and sugar. Stir to mix well, and return to hot milk and cornstarch, cooking and stirring over medium heat until smooth and thick.
~ Add carrots, butter, salt and bread crumbs, and blend evenly. Stir in cream and add nutmeg and sherry. Mix well.
~ Beat egg whites until they hold firm peaks and fold into carrot mixture. Pour into prepared casserole.
~ Place casserole in pan of hot water and bake at 300 degrees for 30 minutes. Increase heat to 350 degrees and bake an additional 45 minutes, or until knife inserted in center comes out clean.
2 comments:
May God grant you a wonderful inspirational Easter, which renews Your daughter's strength and your own enthousiasm to live for the Lord, with all the gifts he gave you.
The carrot pudding sounds delish Joanne. Thank you for posting the recipe.
I hope your Easter dinner was a big success.
Hugs,
Margaret
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