Recipe by BETH_M
"This is an incredible side dish for Thanksgiving! Much too fattening for the rest of the year, but a great addition to your holiday meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
egg, lightly beaten
1 1/2 cups
sifted all-purpose flour
My mother taught me this recipe and in fact it appears almost vervatum in the 1958 "Thoughts for Buffet" cookbook on pg 211. It uses 2 eggs (separated with whites stifflybeaten and folded in as last step), no water but 2 Tb lemonjuice, and 1 Tblemon rind.itis delicious.my mother taught me to bake it with the mold (I use bundt pan) sitting in pot of water in theoven. I would liketo try a healthier version with less butter sometime.
This was very good...but it was nothing like pudding. It turned out like carrot bread or cake. We sliced it and put butter on it.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Pudding Ring
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 287
Get quick & easy recipes for your busiest days.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
Learn how to make corn pudding, a classic part of the American harvest menu.
This carrot cake is dense and delicious, a real crowd-pleaser.