Russian Carrot Pudding

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	1 hr 20 mins
Total Time	2 hrs 40 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Soak the raisins in the rum for at least an hour.
Peel the carrots and grate them on a grater. Boil the carrot shavings in the milk for half an hour on a low heat. Let cool a little, stir in the semolina and sugar and bring to the boil again while stirring constantly.
Now let it cool down and mix in the quark and the well beaten eggs. Pour the mixture into buttered molds or cups and cook in a water bath in the oven for 50 minutes at 200 degrees. If nothing sticks when pricking with a toothpick, the pudding is ready.
Serve warm. Cold sour cream tastes good with it (Smetana)

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.