Title: My Carrot Pudding
Categories: Pudding Blank
Yield: 8 Servings

5	sl	Whole wheat bread, toasted
1/2	c	Milk
1	c	Raw grated carrots
1/2	c	Raisins
3	tb	Sugar
1		Egg, separated
1	tb	Butter
1/4	ts	Salt

Soak bread in milk. Add carrots, raisins, sugar, egg yolk and butter. Beat egg whites with salt. Fold in bread mixture. Pour in greased baking dish and steam 45 minutes or bake for 35 minutes in a moderate oven. Serve with lemon sauce or hard sauce.

NOTES : Easy, quick and taste unique.

Recipe by: Tootie's

By LVFG53A@prodigy.com (MRS IRA M DENNIS) on Mar 11, 1997.

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