Maxfacts

Almond carrot pudding

These little puddings call for lubrication with custard, or a fruit puree.

Ingredients

• 1 carrot, prepared and finely grated
• generous knob of soft butter
• 4 tbsp dry breadcrumbs
• 1 tsp ground cardamom
• 3 egg whites
• 2 egg yolks
• 50 g caster sugar
• pinch of salt
• 100 almond paste
• 1 unwaxed (or organic) orange, finely grated zest

Method

1. Preheat oven to 180 °C. Grease 4 small ramekins with butter, sprinkle with breadcrumbs, set aside.
2. In a bowl, whip egg whites with 25 g sugar and a pinch of salt, set aside. In another bowl, whisk egg yolks, almond paste and remaining sugar until well combined. Add grated carrot, orange zest and cardamom, mix well. Fold in whipped egg whites and transfer mixture to 4 prepared ramekins.
3. Place ramekins in a roasting tin, add hot water to the roasting tin to reach about half height of the ramekins. Cover tin with aluminium foil, punch a few small holes in the foil. Bake for 45 minutes. Remove from oven and from covered roasting tin, let puddings sit for a few minutes before turning them out.