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| Carrot Pudding Recipe |
Category: Desserts
Rating:
N/A
Servings: 1
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Ingredients
1 1/2 cup flour
1 1/2 cup brown sugar
1 1/2 cup suet
1 1/2 cup raisins
1 1/2 cup currants
1 1/2 cup grated carrots
1 1/2 cup grated potatoes
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves --hard sauce---
1/3 cup butter
1 cup sugar (powdered or granulated), bro; wn or maple
1 teaspoon vanilla; * see note
Cooking Directions:
* or a grating of lemon rind or nutmeg, or a sprinkle of powdered cinnamon.
Mix ingredients together. Fill pudding mold 2/3 full and steam 3-4 hours. Serve with hard sauce.
Hard Sauce: Cream the butter until very soft. Stir in the sugar and vanilla. Store in a cool place until ready for use. Cream or milk may be added with more sugar to make more sauce. This sauce may be used with a hot pudding of any kind.
Note: A pudding mold is usually made of metal and is a bowl with a tight fitting lid. You may use any heat-proof container which can be tightly covered and which will fit inside of a sauce pan. I didn't have a rack which would fit inside my pot so I used a couple of old butter knives (with metal handles). The handles were thicker than the blades so I pointed every other one in the opposite direction. It worked out fine.
Recipe by: Unknown Posted to MC-Recipe Digest V1 #743 by Peg Baldassari on Aug 14, 1997
desserts
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