Passover Carrot Pudding

Passover Carrot Pudding Recipe from Israel with Almonds and Red Wine

Region / culture: Israel | Preparation time: 20 minutes | Cooking time: 60 minutes | Servings: 8

Introduction

Passover Carrot Pudding is a traditional dish enjoyed during the Jewish holiday of Passover. This sweet and flavorful dessert is made with grated carrots, sugar, eggs, almonds, lemon rind, and a touch of sweet red wine. It is a delicious and unique addition to any Passover meal.

History

Passover Carrot Pudding has been a staple in Jewish households for generations. This recipe has been passed down through families and is often enjoyed as a sweet treat during the holiday season. The combination of carrots, almonds, and lemon creates a delightful flavor profile that is sure to please any palate.

Ingredients

1.5 cups of raw carrots, scraped and grated
1 cup of sugar
8 eggs, separated
1 cup of blanched almonds, finely ground
0.5 lemon rind, grated
1 tbsp of sweet red wine

How to prepare

Prepare the carrots by using a fine grater.
In a separate bowl, beat the sugar and egg yolks until they become light and thick.
Add the grated carrots, almonds, lemon rind, and wine to the mixture and blend well.
In another bowl, beat the egg whites until stiff and then fold them into the pudding mixture.
Grease a casserole or bundt cake ring and optionally coat it with cake meal.
Pour the pudding mixture into the greased casserole or bundt cake ring.
Bake at 325°F (163°C) for approximately 60 minutes, or until the pudding is firm and well browned.
Serve the pudding immediately.

Variations

Add a handful of raisins or chopped nuts to the pudding mixture for added texture and flavor.
Substitute orange zest for the lemon rind for a citrusy twist.
Drizzle a homemade caramel sauce over the pudding before serving for an extra touch of sweetness.

Cooking Tips & Tricks

Be sure to grate the carrots finely to ensure a smooth texture in the pudding.

- Folding in the beaten egg whites gently will help the pudding rise and become light and fluffy.

- Greasing the casserole dish or bundt cake ring will prevent the pudding from sticking to the pan.

- Check the pudding periodically while baking to ensure it does not overcook and become dry.

Serving Suggestions

Serve Passover Carrot Pudding warm with a dollop of whipped cream or a sprinkle of powdered sugar on top. This dessert pairs well with a cup of hot tea or coffee.

Cooking Techniques

Baking

Ingredient Substitutions

Use honey or maple syrup as a substitute for sugar for a healthier alternative.

- Replace almonds with walnuts or pecans for a different nutty flavor.

Make Ahead Tips

Prepare the pudding mixture in advance and store it in the refrigerator until ready to bake. This will save time on the day of serving and allow the flavors to meld together.

Presentation Ideas

Serve Passover Carrot Pudding in individual ramekins for a more elegant presentation. Garnish with a sprig of fresh mint or a dusting of cinnamon for a decorative touch.

Pairing Recommendations

Pair Passover Carrot Pudding with a glass of sweet dessert wine or a cup of hot tea for a delightful after-dinner treat.

Storage and Reheating Instructions

Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through before serving.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Vitamin A: 120% DV

Vitamin C: 10% DV

Calcium: 6% DV

Iron: 8% DV

Alergens

Contains: Eggs, Almonds

Summary

Passover Carrot Pudding is a nutrient-rich dessert that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a delicious and satisfying treat for the whole family to enjoy during the Passover holiday.

Summary

Passover Carrot Pudding is a delicious and traditional dessert that is perfect for celebrating the holiday season. With its sweet and nutty flavors, this pudding is sure to be a hit with family and friends. Enjoy this delightful treat as a sweet ending to your Passover meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Passover Carrot Pudding. It was tucked away in an old cookbook that belonged to my great-grandmother, passed down through the generations. As I flipped through the pages, I came across the handwritten note next to the recipe, detailing how my great-grandmother had learned to make this dish from a dear friend who had emigrated from Eastern Europe.

The story behind the recipe intrigued me, as did the ingredients listed. Carrots, matzo meal, eggs, sugar, and spices - simple yet flavorful. I had never tasted anything quite like it before, and I was determined to recreate the dish in my own kitchen.

I set to work gathering the necessary ingredients, carefully measuring each one out as I went along. The smell of the carrots as I grated them filled the air, reminding me of the bustling kitchen of my childhood, where my mother and grandmother would prepare meals for our large family.

As I mixed the ingredients together, I thought about the friend who had shared this recipe with my great-grandmother. I imagined her hands guiding mine, her voice instructing me on the proper technique. I felt a connection to her, a sense of gratitude for passing down this piece of culinary history to me.

Once the mixture was ready, I poured it into a greased baking dish and placed it in the oven. The aroma that wafted through the house as it baked was intoxicating, a sweet and spicy scent that made my mouth water in anticipation.

When the timer finally buzzed, I removed the dish from the oven and let it cool slightly before taking a bite. The texture was dense and moist, the flavors melding together in perfect harmony. I closed my eyes and savored each mouthful, feeling a sense of satisfaction wash over me.

As I enjoyed the Passover Carrot Pudding, I thought about the journey this recipe had taken to reach me. From a small village in Eastern Europe to my kitchen in the present day, it had been passed down through the generations, each cook putting their own spin on it.

I felt a deep sense of connection to my ancestors as I ate, a feeling of continuity that transcended time and space. This dish was more than just a recipe - it was a link to my past, a way to honor the traditions and memories of those who had come before me.

And so, as I finished the last bite of Passover Carrot Pudding, I felt a sense of gratitude for all those who had played a part in bringing this dish to my table. It was a reminder of the power of food to connect us to our roots, to nourish not only our bodies but our souls as well. And for that, I was truly thankful.