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Carrot Puddingpuddings 2 lb carrots, peeled and coarsely grated 1/3 cup butter 1/2 juice of lemon 1 salt 1 teaspoon sugar 1 water 1 1/2 cup heavy whipping cream 3 eggs 1 freshly ground pepper From Richard Olney's "Simple Cooking." Combine carrots, butter, lemon juice, salt to taste and sugar in large saucepan. Add just enough water to cover. Bring to boil and simmer, covered, about 1/2 hour. Then, over high heat, cook until liquid evaporates, stirring constantly with wooden spoon. Let cool 10 minutes. Whisk together cream, eggs and salt and pepper to taste in separate bowl. Stir mixture into carrots. Pour into buttered baking dish and bake until surface is browned, about 35 minutes. Makes 4-6 servings.
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