Recipe #295 in my Latvian cookbook project is carrot pudding (burkānu pudiņš). First, I have to clarify that “pudding” in this book does not mean dessert. This category includes everything that would be called souffle these days. Second, I have never cooked a souffle before, so I had very little to offer to correct the cooking method. I had my fingers crossed it works.
Recipe states “clean 2 pounds of carrots, put in a boiling saltwater and boil until soft. Then put them through the meat mincer. Whisk 3 eggs with 1/2 glass of cream and salt, mix together, place in a buttered pan and bake for 3/4 hours. Serve with brown butter.”
To be fair, I did follow recipe to the letter, and I got a decent rise in the pudding – it deflated 20 minutes after pulling it out of the oven. It tasted like carrots and cream, but flavours definitely were of a savoury dish. But a cooked carrot lover may argue differently.
Serve hot or cold with nicely roasted chicken.
- 1kg/2lbs carrots
- 3 eggs
- 1/2 double cream
- Butter or oil
- Preheat the oven to 180C/350F. Take a 23x14cm (9"x5") baking dish and grease it with butter or oil.
- Peel the carrots and place in a medium saucepan of salted boiling water. Boil for 15 minutes or until carrots are soft.
- Remove carrots from the water and place in a food processor and run until carrots have turned into a puree.
- Add whisked eggs, cream, salt and pepper and mix until combined. Pour the mixture in the prepared baking dish.
- Bake in the oven for 45 minutes. Pudding will rise above the edges of the pan.
- Remove from the oven, slice and serve.