Carrot Pudding (Savoury) - cooking recipe

Ingredients

1 lb carrot, peeled,cooked
3 eggs
1/3 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1/2 cup butter, melted
1/8 teaspoon nutmeg
Topping
1/4 cup chopped walnuts or 1/4 cup pecans
2 tablespoons brown sugar, packed
3 teaspoons butter, softened
1/4 cup crushed corn flakes

Preparation

Preheat oven to 250F.
Butter a 1 1/2 quart souffle dish or pan.
Puree carrots, eggs, sugar, flour, vanilla, butter and nutmeg in blender until smooth.
Pour into prepared souffle dish or pan.
Bake for 40 minutes.
Mix cornflakes, nuts, brown sugar and soft butter; sprinkle on top of souffle.
Bake 10 minutes longer to caramelize slightly.