Carrot Pudding

This is a very interesting dessert based on a recipe from Hannah Glasse's cookbook. The book was not uncommon in the colonies but it was very expensive, of course. Copies were brought from England along with remembrances of English meals that were the common heritage of the colonists in the early days.

You will need to use your scale for this one.

Grate the carrots and remove the crusts from the bread. Process the fresh bread slices with the metal blade in your food processor, a few slices at a time. We want fresh, moist bread crumbs.

Cream the sugar and butter together and then add the eggs. Whip until smooth. Add the cream, sherry, orange juice or orange flower water, and nutmeg. Blend with your KitchenAid until smooth and stir in the carrots. Finally, gently fold in the fresh bread crumbs.

Bake this in a preheated 350? oven in a 2-quart pudding mold set in about 2 inches of water. Bake uncovered for about 1 hour 15 minutes, or until the top is a light brown and a table knife, stuck into the center of the pudding, comes out clean.

The original recipe calls for baking this in a large pie shell or puff paste. I think it is just a little too heavy for that.