Carrot Souffle Pudding

12 ingredients
7 steps

Ingredients

  • 1 scant c. Spry
  • 1/2 c. brown sugar
  • 2 eggs, separated
  • 2 c. mashed, cooked carrots (canned can be used)
  • 1 c. flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 Tbsp. water
  • 1 Tbsp. lemon juice
  • 1 tsp. vanilla
  • 1/2 c. walnuts, chopped

Directions

  1. 1
    Cream Spry, add brown sugar and cream together.
  2. 2
    Beat in egg yolks.
  3. 3
    Add mashed carrots.
  4. 4
    Mix in all dry ingredients; add water, lemon juice and vanilla.
  5. 5
    Fold beaten egg whites in last. Put in 1 1/2-quart casserole.
  6. 6
    Set casserole in a pan of water, bake at 350° for 1 hour and 15 minutes, test with knife.
  7. 7
    Can be frozen and reheated.

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