Spinach and Carrot Pudding

Name: Spinach and Carrot Pudding
Yield: 8
Ingredients: 1/4 cup unsalted butter or margarine; 1/4 cup all-purpose flour; 1 1/2 cups milk; 1 tablespoon finely chopped onion; to taste salt; 2 beaten eggs; 1 1/2 cups grated carrot, coarsely grated and drained; 1 handful fresh spinach, washed, blanched, and chopped (leaves only)

1
1/4 cup unsalted butter or margarine
2
1/4 cup all-purpose flour
3
1 1/2 cups milk
4
1 tablespoon finely chopped onion
5
to taste salt
6
2 beaten eggs
7
1 1/2 cups grated carrot, coarsely grated and drained
8
1 handful fresh spinach, washed, blanched, and chopped (leaves only)

Ingredients

1
1/4 cup unsalted butter or margarine
2
1/4 cup all-purpose flour
3
1 1/2 cups milk
4
1 tablespoon finely chopped onion
5
to taste salt
6
2 beaten eggs
7
1 1/2 cups grated carrot, coarsely grated and drained
8
1 handful fresh spinach, washed, blanched, and chopped (leaves only)

Directions

1
In a saucepan melt the butter
2
Add the flour and stir well
3
Add the milk, onion, and salt to taste
4
Cook until the mixture thickens and bubbles
5
Remove from heat
6
Add a little of this hot sauce to the eggs
7
Combine everything again in the saucepan
8
Cook stirring until all is well combined
9
Add the carrot and spinach
10
Pour into 8 cup-sized muffin tins, each with a capacity of 1/2 cup liquid
11
Bake in a moderate oven (150°C) until inserting a knife between the center and edge it comes out clean
12
Bake for about 60 minutes
13
Serve in 8 portions.