Carrot Pudding

Yield:  4-6

Ingredients

• 2 lbs of steamed carrots ( 900 grams)
• 1 ½ cups of unsalted butter
• 3 large eggs separated
• ½ cup of sugar
• 1 ½ cups of sifted rice flour
• 1 teaspoon of salt
• 1 ½ teaspoons of baking powder
• ½ cup of raisins
• 1 ½ cups of dark rum

Directions

1. Preheat the oven to 500 F
2. Butter Four 1 cup ramekins or an 8-inch square baking dish.
3. Place some dark rum in a sauce pan and cook over low heat.  Add the raisins to the hot rum and remove from the heat.  Let the mixture cool for 20 minutes at room temperature.
4. Press the steamed carrots through a ricer into a large bowl. Stir the carrot mixture well.
5. Melt the butter and set aside to cool.
6. In a large bowl, beat the egg yolks and whisk in the sugar until they are well combined.  Whisk in the rice flour and butter.  Add the carrot pulp.  Using a slotted soon, remove the raisins from the rum and add them to the mix.  Season with salt and add lastly the baking powder.
7. Place the rum back over low heat.
8. In a separate bowl, whisk the egg whites into stiff peaks.  Fold the egg whites into the carrot pudding and pour the mixture into the buttered baking dish or ramekins.
9. Bake the pudding at 500 F for 10 minutes then lower the temperature to 350 F.  Continue to cook the pudding for another 45-50 minutes until it is spongy to the touch and the edges are slightly browned. The interior should be moist.
10. Serve with warm rum drizzled overtop.