Carrot Pudding

Directions

1. 1
   Place the carrots in a saucepan and add enough water to cover by one inch; bring to a boil over high heat; then reduce to a simmer and cook until fork-tender (about 20 minutes).
2. 2
   Drain the carrots and allow to cool slightly.
3. 3
   Puree the carrots in a food processor; add lemon juice,, blend, then transfer to a small bowl.
4. 4
   Preheat the oven to 350 degrees F.
5. 5
   Coat a 2-quart souffle dish or casserole with 1 tbsp of the butter; set aside.
6. 6
   In a mixing bowl, mix 4 tbsp butter, sugar, flour, salt, pepper, cinnamon, and nutmeg, beating until smooth.
7. 7
   Add the onion and pureed carrots, and mix well; then add the milk and eggs and mix until smooth.
8. 8
   Place the mixture into the prepared dish.
9. 9
   Bake in a preheated oven for 50 min-1 hour or until the pudding is puffed and lightly browned and the center is firm to the touch.
10. 10
    Serve immediately.
11. 11
    Note: the pudding can be assembled several hours ahead, covered and refrigerated, then removed from the refrigerator 1 hour before baking.