Carrot Pudding - cooking recipe

Ingredients

1 1/2 c. hot milk, cooled
3 Tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
3 eggs, beaten
3 Tbsp. melted margarine
3 c. fresh or frozen carrots

Preparation

Heat milk and let cool to lukewarm.
Add brown sugar, salt, pepper, flour, eggs and melted margarine.
Cook carrots until soft; drain and blend.
Add to other ingredients.
Mix well.
Pour into 2-quart, round, greased casserole.
Bake at 350\u00b0 for 45 minutes.