I found the prep time to be inaccurate.
I cut the recipe about in half (two and a half cups of mashed, steamed carrots, 1/2 cup sugar, 2 eggs, 2 Tbsp of flour, 1/2 tsp baking powder, 1/4 tsp vanilla). I suppose I could have used a bit more baking power and vanilla. And I used less sugar than the original recipe called for, but that was intentional.
I like the flavor. I like the texture. I like the sweetness level that I ended up with. But I thought the recipe was an awful lot of work. And, with all the prep time, it took over twice as long as it says.
If I make the recipe again, I'll use a food processor rather than an electric mixer. And I'll probably separate the eggs, beat the egg whites until stiff, and fold them in to help the pudding "puff" more.
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Dec. 15, 2012