"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Carrot Pudding Recipe

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This recipe for Carrot Pudding, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Huber
Added: Thursday, January 17, 2008


1/2 Cup Butter
1 Cup Brown Sugar
2 Eggs, beaten
1 Cup Carrot, grated
1 Cup Apple, grated
1/2 Cup Raisins
1/2 Cup Flour
1/4 Tsp. Baking Soda
1/2 Tsp. Salt
1 Tsp. Cinnamon
1 Tsp. Nutmeg
2 Cups Bread Crumbs
Spice Sauce:
1 Cup Sugar
2-1/2 Tbsp. Corn Starch
2 Tbsp. Butter
1/2 Tsp. Nutmeg
1/2 Tsp. Cinnamon
1 Tbsp. Vinegar
2 Cups Boiling Water

Cream butter; add sugar gradually. Add beaten eggs, grated carrot and apple. Add dry ingredients. Pour into greased double boiler pan or a 3 lb. shortening can. Fill with water 2/3 full and cover. Steam 3 hours. Serves 12. Serve with spice sauce.
Spice Sauce:
Mix cornstarch, sugar and spices. Add boiling water slowly, stirring constantly to prevent lumping. Bring to boil and cook 5 minutes. Remove from heat and add butter and vinegar. Serve hot over pudding.




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