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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Steamed Carrot Pudding with Vanilla Sauce Recipe

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This recipe for Steamed Carrot Pudding with Vanilla Sauce is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup shortening
1 cup sugar
2 eggs
1 cup grated peeled potatoes
1 cup grated carrots
1 tsp. soda dissolve in 1/2 cup water
1/2 cup raisins
1/2 cup nuts, chopped (walnuts or pecans)
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
2 tsp. baking powder
1 tsp. salt
2 cups flour

Sauce:
1 cup sugar
2 Tbsp. cornstarch
2 cups water
1/4 cup butter
2 tsp. vanilla
Directions:
Directions:
In a large bowl cream the shortening and sugar. Add the eggs. Add the soda and water mixture, mix. Stir in the potatoes, carrots, raisins and nuts. Sift together the cinnamon, nutmeg, cloves, allspice, baking powder, salt and flour. Add to the shortening mixture. Pour into two clean quart jars and cover the tops tightly with foil. Place the quart jars into a large pan and fill the pan partway up the jars with water. Covered the pan with a lid and steam jars for about 1 1/2 hours. Top with Vanilla Sauce.

Vanilla Sauce to top it with:
Mix in saucepan 1 cup sugar and 2 Tbsp. cornstarch. Gradually add 2 cups water. Boil 1 minute stirring constantly. Add 1/4 cup butter and 2 tsp vanilla.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a Christmas favorite. My brother Austin actually requested my mom send this to him for Christmas when he was on his mission in Japan. When she was a little girl my mom loved the vanilla sauce so much that she and her cousin ate a whole saucepan full by themselves.

 

 

 

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