Savoury Carrot Pudding
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
for the carrot puree
- 1 lb carrot
- 300 ml vegetable stock
- 1 ounce butter
- 2 tablespoons chopped parsley
- 1 teaspoon soy sauce
-
For the topping
- 1 ounce butter
- 1 ounce whole wheat flour
- 1⁄4 pint milk
- 3 eggs, beaten
- 3 ounces grated cheddar cheese
directions
- Grate the carrots and place in a saucepan with half the vegetable stock and the butter. Cover and simmer for 15 mins, the carrots should be really tender.
- add the parsley and soy and liquidise until smooth. If it is too thick add some of the remaining stock.
- Season the purée and spread in the bottom of a greased oven proof dish.
- Melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the milk and continue stirring for another 2 minutes.
- Remove the pan from the heat and beat in the eggs, followed by the cheese. Season if desired and pour over the carrot puree.
- bake at 180C/350F for 45 mins, the top layer should be just set.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...