Carrot Souffle Pudding
A moist, flavorful carrot souffle pudding with a hint of vanilla and walnuts, perfect as a comforting dessert or brunch dish for family gatherings.
Ingredients
Instructions
- Cream the shortening, then add brown sugar and cream together.
- Beat in egg yolks one at a time.
- Add mashed cooked carrots.
- Mix in all dry ingredients: flour, baking soda, baking powder, and salt.
- Add water, lemon juice, and vanilla, mixing well.
- Fold in beaten egg whites gently.
- Pour mixture into a 1 1/2-quart casserole.
- Set the casserole in a pan of water and bake at 350°F for 1 hour and 15 minutes, testing with a knife for doneness.
- Can be frozen and reheated before serving.
Tips & Substitutions
For a lighter texture, ensure you beat the egg whites until stiff peaks form before folding them into the mixture. If you don't have walnuts, pecans or almonds can be used as a substitute. You can also experiment by adding spices like cinnamon or nutmeg for an extra flavor twist, similar to what you might find in Aunt Eliza's Corn Pudding.
Serving Suggestions
Serve the Carrot Souffle Pudding warm as a delightful side dish or a unique dessert. It pairs beautifully with a light salad or roasted vegetables, and a dollop of whipped cream can enhance its sweetness. Consider serving it alongside Helen's Egg Pie for a comforting meal that showcases a variety of flavors.
Storage & Reheating
To store leftovers, cover the casserole with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Souffle Pudding contains roughly 416 calories, with 3g protein, 90g carbohydrates, and 2g fat. It is an excellent source of calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 1307mg per serving (57% 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 fresh carrots instead of cooked ones?
Yes, you can use fresh carrots! Just peel and chop them, then steam or boil until tender before mashing. This will help achieve the right consistency and flavor for the soufflé pudding.
Is there a way to make this recipe dairy-free?
Absolutely! You can substitute the Spry shortening with a dairy-free alternative such as coconut oil or a plant-based butter. Make sure to check that your brown sugar is also dairy-free, as it typically is.
How can I enhance the flavor of this dish?
You can enhance the flavor by adding spices such as cinnamon or nutmeg to the dry ingredients. A touch of maple syrup can also complement the sweetness of the carrots beautifully, creating a richer taste profile.
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).