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CARROT PUDDING (Portlanalaatikko) Finland

1/2 cup pearl barley
2 cups water
2 cups milk
1 pound carrots, grated
1 1/2 teaspoons salt
2 teaspoons sugar
1 egg, beaten
1/2 cup bread crumbs
2 tablespoons butter

Rinse barley in cold water, then in hot water. Drain. Soak in 2
cups water for 8 hours or overnight. Bring to a boil. Add milk
gradually. Simmer until barley is almost tender. Add carrots, salt,
sugar and egg. Mix well. Turn into greased baking dish. Sprinkle
crumbs over top. Dot with butter. Bake at 400 deg F for 1 hour.
Serves 6-8

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