Carrot Pudding

In a refrigerator, mix all pudding ingredients and then strain it twice

Place the mixture in individual ramekins, greased

Bake in a hot oven (400°F), preheated, in a water bath for 35 minutes, until the pudding is firm or when inserting a knife into the side of the ramekin, it comes out clean (remember that the center of the pudding will still be slightly moist)

Let it cool well and refrigerate

Prepare the syrup: In a saucepan, combine 1/2 cup of water, sugar, carrots, and ginger

Bring to a simmer over low heat and let cook for 10 minutes, until the syrup is thickened

Remove from heat and let cool

Run a knife around the edges of the ramekins, unmold, and serve with the cooled syrup

Serves 8

255 calories per serving.