Baked Sunshine Pudding
A moist, carrot-infused dessert with a bright sunshine flavor, topped with a sweet sunshine sauce—perfect for spring gatherings or any time you crave a comforting treat.
Ingredients
Instructions
- Cream shortening and sugar in a mixer bowl until light and fluffy.
- Beat in egg yolks, lemon extract, vanilla extract, and shredded carrots.
- Mix flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the carrot mixture alternately with milk, mixing well after each addition.
- Beat egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour the batter into a greased 9-inch square baking dish.
- Bake at 350°F (175°C) for 50 to 55 minutes or until lightly browned.
- Serve warm topped with Sunshine Sauce.
Tips & Substitutions
For a lighter texture, ensure that the egg whites are beaten to stiff peaks before folding them into the batter. If you don't have lemon extract, fresh lemon juice and zest can serve as a great substitute. You can also use a mix of whole wheat and all-purpose flour for added nutrition. This pudding pairs wonderfully with a scoop of vanilla ice cream.
Serving Suggestions
Serve the Baked Sunshine Pudding warm, generously drizzled with Sunshine Sauce. It also pairs beautifully with a side of Dill Cucumber Salad for a refreshing contrast. For a special touch, consider topping with whipped cream or a sprinkle of powdered sugar.
Storage & Reheating
Store any leftover Baked Sunshine Pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 20-30 seconds or until warmed through. Be careful not to overheat, as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Sunshine Pudding contains roughly 160 calories, with 8g protein, 14g carbohydrates, and 6g fat. It is a good source of protein (16% of the Daily Value) and vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables instead of carrots?
Yes, you can experiment with other grated vegetables, such as zucchini or sweet potatoes. Just ensure they are well-drained to avoid excess moisture in the batter, which can affect the final texture of the pudding.
What can I use if I don't have shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a richer flavor. This will slightly change the texture but will still yield a delicious pudding.
How do I know when the pudding is done baking?
The pudding is done when it is lightly browned on top and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).