Carrot Pudding with Apple Sauce

For the carrot pudding with apple sauce, soak white bread in milk. Peel and coarsely grate carrots and ginger. Cream butter and sugar. Separate eggs, gradually fold in egg yolks.

Squeeze out white bread and add to butter mixture with raisins, ginger, carrots and orange zest. Whip the egg whites until stiff and fold into the batter.

Pour into a greased pudding mold sprinkled with bread crumbs, seal and cook in a hot water bath for 90 minutes.

Peel and core the apple and cut into cubes. Bring to the boil with apple juice. Stir potato starch with a little water and thicken the apple juice with it.

Turn out the pudding from the mold and cut into slices. Serve the carrot pudding with apple sauce and sprinkle with hazelnuts.

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