Carrot and Apple Pudding
4 servings
30 minutes
Carrot-apple pudding is a delicate dessert of European cuisine that combines the natural sweetness of carrots and the juiciness of apples. Its roots trace back to home baking traditions where simple ingredients transform into a fragrant treat. The velvety texture is achieved through semolina and whipped egg whites, while milk adds softness and harmony to the flavor. The light sweetness of sugar highlights the natural tones of the fruits, creating a refined enjoyment without excessive cloyingness. It is steamed, making it particularly airy and healthy. Ideal for breakfasts and tea time, it pairs wonderfully with honey or sour cream. This pudding embodies coziness and home warmth, delighting both children and adults.
1
Cut the carrot into small pieces.
- Carrot: 100 g
2
Pour some water into the pot, add the carrot, and simmer for about 15 minutes.
- Carrot: 100 g
3
Grate the apples, add them to the carrots, and simmer on low heat for 10 minutes.
- Apple: 75 g
4
Sift the apples and carrots, add sugar and milk.
- Apple: 75 g
- Sugar: 2 tablespoons
- Milk: 40 ml
5
Bring the mass to a boil. Then, while continuously stirring, add the semolina.
- Semolina: 2 tablespoons
6
Cook for another 10 minutes.
7
Cool the mass.
8
Take an egg and separate the white from the yolk. First, add the yolk to the mixture and stir, then add the chilled whipped egg white, mixing gently to keep the foam fluffy.
- Chicken egg: 1 piece
9
Take a mold, grease it with butter. Place the prepared mixture in it. Cook it in steam.
- Butter: 5 g
10
Cool the pudding and serve it on the table.