Carrot Pudding

Cover the bottom of a saucepan with water

Bring to a boil, then add the carrots

Cook until the carrots are tender and the water has evaporated

Let cool slightly and puree in a blender or food processor

Mix the carrot puree with sugar and lemon juice

Heat over low heat, stirring constantly, until the sugar dissolves

Simmer for about 1 hour, stirring occasionally, until the mixture thickens and comes away from the sides of the pan

Add the brandy and stir well

Pour into sterilized jars and seal tightly

Store at room temperature.