Savoury Carrot Pudding

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb carrot
• 300 ml vegetable stock
• 1 ounce butter
• 2 tablespoons chopped parsley
• 1 teaspoon soy sauce
• 1 ounce butter
• 1 ounce whole wheat flour
• 1/4 pint milk
• 3 eggs, beaten
• 3 ounces grated cheddar cheese

Recipe

• 1 grate the carrots and place in a saucepan with half the vegetable stock and the butter. cover and simmer for 15 mins, the carrots should be really tender.
• 2 add the parsley and soy and liquidise until smooth. if it is too thick add some of the remaining stock.
• 3 season the purée and spread in the bottom of a greased oven proof dish.
• 4 melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. stir in the milk and continue stirring for another 2 minutes.
• 5 remove the pan from the heat and beat in the eggs, followed by the cheese. season if desired and pour over the carrot puree.
• 6 bake at 180c/350f for 45 mins, the top layer should be just set.