Recipe - Carrot Pudding

1 pound Carrots; grated
1 pound Fresh bread slices; crusts
removed
1 One half cup Sugar
1 Stick butter; very soft
8 Eggs
1 cup Whipping cream or
Half&Half
1 cup Dry sherry
3 tablespoon Orange juice or
3 tablespoon Orange flower water (find
in gourmet stores)
One fourth teaspoon Fresh grated nutmeg

This is a very interesting dessert based on a recipe from Hannah Glasse's
cookbook. The book was not uncommon in the colonies but it was very
expensive, of course. Copies were brought from England along with
remembrances of English meals that were the common heritage of the
colonists in the early days.

You will need to use your scale for this one.

Grate the carrots and remove the crusts from the bread. Process the fresh
bread slices with the metal blade in your food processor, a few slices at a
time. We want fresh, moist bread crumbs.

Cream the sugar and butter together and then add the eggs. Whip until
smooth. Add the cream, sherry, orange juice or orange flower water, and
nutmeg. Blend with your KitchenAid until smooth and stir in the carrots.
Finally, gently fold in the fresh bread crumbs.

Bake this in a preheated 350ø oven in a 2quart pudding mold set in about
2 inches of water. Bake uncovered for about 1 hour 15 minutes, or until the
top is a light brown and a table knife, stuck into the center of the
pudding, comes out clean.

The original recipe calls for baking this in a large pie shell or puff
paste. I think it is just a little too heavy for that.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.