in Dessert Recipes, Russia

Russian carrot pudding

updated

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Ingredients for 8 servings:

  • 500 g carrot(s)
  • 20 g raisins
  • 40 ml rum
  • ½ liter of milk
  • 50 g semolina
  • 3 tbsp sugar
  • 3 eggs
  • 200 g quark
  • 20 g butter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 40 minutes

little-known but delicious dessert

Soak the raisins in the rum for at least an hour. Peel the carrots and grate them. Simmer the carrot shavings in the milk for half an hour over low heat. Let it cool slightly, stir in the semolina and sugar, and bring back to a boil, stirring constantly. Now let it cool further and mix in the quark and the well-beaten eggs. Pour the mixture into buttered molds or cups and bake in a water bath in the oven at 200°C for 50 minutes. The pudding is ready when nothing sticks when pierced with a toothpick. Serve warm. It goes well with cold sour cream (smetana).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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