Ingredients

• 250 gms - carrots
• 2 - apples
• 2 - eggs
• 25 gms - semolina
• 3 tbsp - granulated sugar
• 2 tbsp - ground almonds
• 40 gms - butter
• 1 tsp - vanilla essence
• To Serve:
• 1 - small red apple
• 1 tbsp - of icing sugar to dust

How to Make Sweet Carrot Pudding

• Peel and slice the carrots, grated the rind of the lemon to it, add 1 tbsp of sugar, 1 tbsp of lemon juice and add just enough water to cover and boil the carrots for 15 minutes or until the carrot is nice and soft.
• Puree the carrots in a food processor or a hand blender.
• Peel, core and grate the apple, add the remaining lemon juice, puree it along with carrots once again.
• Melt the butter; let it cool for a while. Separate the eggs. Beat the egg whites until stiff peaks form, when you take the electric beater, it should hold its shape.
• Mix the yolks, sugar, semolina and butter together along with the carrot mixture. Fold in the egg whites gently each spoon.
• Preheat the oven to 170 degree Celsius. Grease 4 ramekins and dust it with ground almonds. Divide the mixture equally between four ramekins. Place the ramekins in a roasting tin, fill the roasting tin with boiling water such that it comes halfway to the sides of the dish.
• Bake it in the preheated oven for 45 minutes or until firm to touch. Remove from the roasting tin. Leave it to cool down for 5 to 10 minutes. Run a knife around sides of each dish; turn it upside down on to the plate.
• Serve with thinly sliced apples dusted with icing sugar or with warm custard.
• Serve the pudding while it's still warm.
• Recipe Courtesy: Taste of Pearl City