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“This is not a pudding for dessert, but more like a casserole to be served as a side dish.”
1hr 25mins

Ingredients Nutrition


  1. Place the carrots in a saucepan and add enough water to cover by one inch; bring to a boil over high heat; then reduce to a simmer and cook until fork-tender (about 20 minutes).
  2. Drain the carrots and allow to cool slightly.
  3. Puree the carrots in a food processor; add lemon juice,, blend, then transfer to a small bowl.
  4. Preheat the oven to 350 degrees F.
  5. Coat a 2-quart souffle dish or casserole with 1 tbsp of the butter; set aside.
  6. In a mixing bowl, mix 4 tbsp butter, sugar, flour, salt, pepper, cinnamon, and nutmeg, beating until smooth.
  7. Add the onion and pureed carrots, and mix well; then add the milk and eggs and mix until smooth.
  8. Place the mixture into the prepared dish.
  9. Bake in a preheated oven for 50 min-1 hour or until the pudding is puffed and lightly browned and the center is firm to the touch.
  10. Serve immediately.
  11. Note: the pudding can be assembled several hours ahead, covered and refrigerated, then removed from the refrigerator 1 hour before baking.

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