Preparation:
In the bowl of a food processor fitted with the metal blade, or an elecric
mixer fitted with the paddle beater, beat the egg yolks and sugar together
until light and fluffy. Alternate additions of small amounts of butter and
small amounts of flour, until all are incorporated. Add carrots and cheese.
Pulse to blend. Pour into bowl and fold in baking powder.
Beat the egg whites until fluffy. Stir small amount into the batter with a
whisk. Fold in the remaining egg whites. Pour the mixture into a buttered
3-quart souffle dish or a 9 x 14-inch pan. Bake in the preheated oven for
30 minutes, or until a toothpick inserted in the center of the pudding
comes out clean.
Make topping: While the pudding is baking, saute the walnuts in the butter
for about 1 minute, sprinkle with the sugar, and top the pudding.
Scoop out helpings and serve. |
