Wash, peel and coarsely grate the carrots. Place them in a bowl and cover with recently boiled water.

Wash the prunes in cold water and cut into small pieces. Add them to the carrots. Wash, peel and coarsely grate the apples, then add them to the carrots and prunes.

Preheat the oven to 220 degrees C.

Separate the egg yolks from the whites. Add the sugar to the egg whites and beat until foaming.

Crush or process the vanilla biscuits until they resemble fine crumbs. Melt the butter, Reserve 2 tablespoons of biscuit crumbs and mix the remainder with the egg yolks, cinnamon, milk and melted butter. Drain the carrot, apples and prunes, and add stir them into the misture.

Lastly fold in the egg whites until the mixture is well combined.

Grease the inside of a medium/large cake or pudding mould with butter, and coat with the remaining biscuit crumbs. Pour the mixture into the mould.

Bake the pudding for 40-45 minutes or until a skewer comes out clean. Cover the top with tin foil if it looks like it mighty burn.

Serving
Serve warm with fruit or vanilla sauce, melted butter or whipped cream.