Carrot pudding

Carrot pudding

Carrot 160, 30 milk, semolina 15, egg 1/4 pcs., butter 20, 10 sugar, biscuits ground 15, 35 cream.

Carrots cut into small pieces and simmered in a little water.
On milk make a thick porridge, put the sugar, butter, egg yolks, salt and mix with stewed carrots.
In cold conditions carefully whisk the egg whites and gently connect them with prepared foods.

Put the mass on a greased baking sheet and sprinkled with breadcrumbs in a saucepan or in another special shape and put in the oven. Pudding, packed in a form, you can cook for a couple.

Pudding form when applying to remove, and pudding baked in a pan or skillet, cut without removing. Sour cream for pudding submitted separately.

2 Comments Add yours

  1. Anonymous says:

    Love simple recipes!


  2. At first i thought this sounded unpleasant but now that i read the recipe it sounds very yummy ☺


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