Recipe - My Carrot Pudding

5 sl Whole wheat bread, toasted
One half cup Milk
1 cup Raw grated carrots
One half cup Raisins
3 tablespoon Sugar
1 Egg, separated
1 tablespoon Butter
One fourth teaspoon Salt

Soak bread in milk. Add carrots, raisins, sugar, egg yolk and butter. Beat
egg whites with salt. Fold in bread mixture. Pour in greased baking dish
and steam 45 minutes or bake for 35 minutes in a moderate oven. Serve with
lemon sauce or hard sauce.

NOTES : Easy, quick and taste unique.

Recipe by: Tootie's Posted to TNT Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Mar 11, 1997