Carrot pudding (Burkānu pudiņš)

Carrot pudding in a white baking dish on a pink and white background

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.

Carrot pudding (Burkānu pudiņš)

Carrot pudding (Burkānu pudiņš)


  • 1kg/2lbs carrots
  • 3 eggs
  • 1/2 double cream
  • Butter or oil


  1. Preheat the oven to 180C/350F. Take a 23x14cm (9"x5") baking dish and grease it with butter or oil.
  2. Peel the carrots and place in a medium saucepan of salted boiling water. Boil for 15 minutes or until carrots are soft.
  3. Remove carrots from the water and place in a food processor and run until carrots have turned into a puree.
  4. Add whisked eggs, cream, salt and pepper and mix until combined. Pour the mixture in the prepared baking dish.
  5. Bake in the oven for 45 minutes. Pudding will rise above the edges of the pan.
  6. Remove from the oven, slice and serve.


1 Comment

  1. Anonymous
    March 2, 2021

    I’ve made a similar recipe some years ago. The recipe also included a touch of nutmeg, salt and pepper are not required, that’s a personal decision. It is very though very good.


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