Grate stale bread crumbs with a grater, cut in half, soak in milk. Grease a pudding mold well, sprinkle with the grated breadcrumbs. Whip egg whites with salt until stiff.
Beat egg yolks, butter, sugar and orange batter until creamy. Squeeze the buns firmly, grate the carrots finely with the shredding machine, stir both into the egg yolk mixture, finally fold in the egg white loosely and fill into the prepared pudding mold. (The give must be filled only 2/3.) Close well, put in a pot with boiling hot water. (give should be halfway in the water). Cook for 1 1/2 hours in a water bath.
After removing, let stand for another 5 min, then turn out. Roast almond flakes without fat until golden, sprinkle over the pudding.
Serve with mango sauce.
From Irene Platz, Kaiserslautern
of Hamburgische Electricitätswerke Ag
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