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
- 500 g carrot (s)
- 20 g raisins
- 40 ml rum
- 0.5 liter ½ milk
- 50 g semolina
- 3 tablespoon sugar
- 3 egg (s)
- 200 g quark
- 20 g butter
Print Recipe
Pin Recipe 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)
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