This soluble pudding makes even small vegetable muffins water in the mouth. The preparation of the pudding is a little bit laborious but you have several servings on the spot. If you have kids over, this pudding is sure to be a hit. Leftovers freeze well and heat up in the microwave or bake in slices in the frying pan.
Rinse carrots, peel if necessary, cut into small cubes and cook in vegetable soup until soft. Grind the carrots and cool. Prepare a water bath. Grease the pudding mold and lid and sprinkle with semolina. Separate eggs, mix light butter with egg yolks, salt and honey until creamy. Mix in flour and pureed carrots. Whip egg whites to stiff peaks and fold in. Pour the mixture into the prepared mold and cook in a bain-marie for 1 1/2 hours. Remove the mixture from the bain-marie and let it rest for 10 minutes, then turn out the pudding. Puree the peas, cook them in the vegetable soup and mash them with the clear soup. Whip the cream until semi-stiff and mix into the sauce.
Bake at 180 Gra (gas mark 2) for 50 to 60 minutes.
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