Sweet Carrot Pudding

Carrots will be available in almost everybody's kitchen,usually used for salads,soups,curries,halwa,kheer etc.
This time i have tried this carrot along with the combination of  apples.Apples and carrot together make really a sweet treat.This pudding can be enjoyed as a dessert or even with a cup of tea .This recipe is for the event A.W.E.D by Food For 7 stages of life originally started by DK of Chef in you.A.W.E.D. is A Wordly Epicurian Delight.This recipe is adapted from the book 'Recipes From Around The World'.

Serves 4
Ingredients:
Carrots-250 g
Apples-2
Eggs-2
Semolina-25g
Granulated Sugar-3 tbsp
Ground Almonds-2 tbsp
Butter-40g
Vanilla essence-1 tsp
To Serve
1 small red apple
1 tbsp of icing sugar to dust
Method:
Peel and slice the carrots,grated the rind of the lemon to it,add 1 tbsp of sugar.1tbsp of lemon juice and add just enough water to cover and boil the carrots for 15 minutes or until the carrot is nice  and soft.
Puree the carrots in a food processor or a hand blender.Peel,core and grate the apple,add the remain lemon juice,puree it along with carrots once again.
Melt the butter,let it cool for a while.Separate the eggs.Beat the egg whites until stiff peaks form,when you take the electric beater,it should hold it's shape.
Mix the yolks,sugar,semolina and butter together along with the carrot mixture.Fold in the egg whites gently each spoon.

Preheat the oven to 170 degree celsius.Grease 4 ramekins and dust it with ground almonds.Divide the mixture equally between four ramekins.Place the ramekins in a roasting tin,fill the roasting tin with boiling water such that it comes halfway to the sides of the dish.
Bake it in the preheated oven for 45 minutes or until firm to touch.Remove from the roasting tin.Leave it to cool down for 5 to 10 minutes.Run a knife around sides of each dish,turn it upside down on to the plate.
Serve with thinly sliced apples dusted with icing sugar or with warm custard.
Serve the pudding while it's still warm.