8 carrots, sliced
2 onions, diced
2 ml salt 1/2 tsp
.5 ml pepper 1/8 tsp
3 eggs, beaten
125 ml flour 1/2 cup
500 ml milk 2 cup
375 ml peas, hot & buttered 1 1/2 cup
Cook carrots and onions in a small amount of water until tender. Drain and mash. Add salt and pepper. Combine eggs and flour together until well blended. Slowly add milk and beat until smooth. Add mashed vegetables and mix well. Pour into a very well greased 6 cup (1.5 L) ring mold. Bake at 375 F (190 C) for 45 minutes or until set. Unmold onto heated serving platter. Fill centre with hot buttered peas.
Serves 8