I love to cook puddings because they are a different way of making a special cake. They are typical of the anglo-Saxon cuisine. They are soft, and usually the sweet puddings are made with milk and eggs. Normally you eat puddings with evaporated milk. Not only you prepare sweet puddings, you can make them salted like an spinach pudding or something like a souffle of cheese and ham. You can make bread puddings, christmas puddings, pumpkin puddings etc.

Carrots like zucchinis and pumpkins are versatile vegetables because you can prepare them salted or sweet. They are very rich in potasium and phosphorous. They help a lot in mind and sight health. I don't know if it is true that they avoid the formation of cataract in the eyes, but I think you have to eat them all your life to see the effect.

This is my favorite pudding because the spices together with the carrots result in a rich mixture of flavours. This pudding has to be eaten with moderation by diabetic people because elevates sugar levels in blood.

This pudding of carrots is cooked in bain- marie in the oven, but if you don't have oven you can do it on the stove without covering the pan with the lid because the steam is going to drop on the mixture and it will end up too watery.

Ingredients:

• 2 carrots
• 400 grams of self raising flour
• 4 eggs
• 300 grams of sugar
• 200 grams of butter
• 1/2 cup of liquid milk
• cinammon, nutmeg at taste
• 1 tablespoon of vanila esence
• pinch of salt

Preparation:

• grate the carrots
• mix the sugar and butter until soft
• add the spices and vanilla esence
• add the eggs one by one mixing all the time

• add the flour, the pinch of salt and milk and mix well
• the last thing is to add the carrots grated, but do it by hand. Don't mix with the electric device

• mix all the ingredients well
• wet the raisings with water and add flour so that they don't sink in the mixture
• add the raisings using a fork, don't mix only add them
• place the mixture in a pudding tin of about 30 cms of diameter
• place the tin in a pan with water
• place it in the oven for 40 minutes
• let it cool before taking it out of the tin
• place in a dish and eat cold
• you can decorate it with a topping of sugar glass or make a cream with cream cheese, sugar glass and orange rind