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."
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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
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