Carrot Pudding from 50 Ways to Cook a Carrot by Peter Hertzmann
This pudding is adapted from a recipe I found in Amelia Simmons’ American Cookery. First published in 1796, the book is generally recognized as the first cookbook written and published in America....
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Cooking tools:
- Oven
- Pudding basin
- Baking dish
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
Ingredients
- 75 g (2½) carrot purée (see 48. Carrot Purée)
- 15 g (4 tsp) caster sugar
- 15 g (1 tbsp) soft, unsalted butter
- 1/16 tsp ground cinnamon
- 1 large egg, well beaten
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