Carrot pudding
Carrot pudding with fruits
TypePudding
Main ingredientscarrots, butter, sugar, eggs, spices

Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert.

An English recipe, published in 1591, describes "pudding in a Carret [sic] root"[1] that is essentially a stuffed carrot with meat, shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs.[1] In The Oxford Companion to Food, writer Alan Davidson believes that carrots were used in Europe to make sweet cakes.[2] These were a predecessor to the carrot cake. Carrot pudding has been served in Ireland since at least the 18th century.[3] It was also served in the United States as long ago as 1876.[4] Because sweeteners were rationed during the Second World War, carrot pudding was seen as an alternative in the UK. Later on, carrot cake was seen as a 'health food'.[2]

A sweet dish/dessert associated mainly with Indian cuisine is called Gajar Pak[5] or Gajrela or Gajar ka halwa (carrot sweet dish).[6][7][8]

See also

References

  1. 1 2 A. W. (1591). A Book of Cookrye: Very Necessary for All Such as Delight Therin. Edward Allde.
  2. 1 2 Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 0-19-211579-0.
  3. ↑ Belinda McKeon (2010-03-13). "Bia, glorious bia". The Irish Times. Archived from the original on 2010-10-31. Retrieved 2010-04-05.
  4. ↑ staff (April 1876). "Home and Society". Scribner's Monthly. 0011 (6): 892–896.
  5. ↑ Chauhan, D. V. S. (1968). Vegetable Production in India. Ram Prasad.
  6. ↑ Julie Sahni (1985). Classic Indian vegetarian and Grain Cooking. HarperCollins. p. 512. ISBN 0-688-04995-8.
  7. ↑ Tan Bee Hong (2010-03-27). "Spice of India". New Straits Times. Malaysia.
  8. ↑ Procopio, Michael (April 10, 2009). "Carrot Pudding". Bay Area Bites. KQED. Archived from the original on 2011-07-22. Retrieved 2010-04-04.


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