Carrot Pudding (Baked)

Ingredients

• 3 oz. bread-crumbs
• [ 1 gill milk
• 2 eggs
• 1 oz. castor sugar
• 2 carrots (medium)
• 1 oz. butter
• 1 tea-sp. ground ginger

Method

1. 1

   Put the bread-crumbs, butter, and sugar into a basin, boil the milk and pour it over them.

2. 2

   Allow these to soak, and meanwhile clean and grate the carrots (uncooked).

3. 3

   Add them to the other mixture with the ginger and yolks of eggs, and, lastly, stir in the whites beaten to a stiff froth.

4. 4

   Pour the mixture into a buttered dish, and bake in a moderate oven until firm to the touch and nicely browned.

5. 5

   Sprinkle with sugar and serve with custard or ginger sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 662. The excerpt below is the record exactly as published.

Carrot Pudding (Baked) 3 oz. bread-crumbs. [ 1 gill milk. 2 eggs. 1 oz. castor sugar. 2 carrots (medium). 1 oz. butter. | 1 tea-sp. ground ginger

Cook this with the app: pantry check, scaling, and the assistant.