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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Steamed Carrot Pudding Recipe

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This recipe for Steamed Carrot Pudding is from Homemade Memories, 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:  
½ cup brown sugar
½ cup grated peeled carrot
½ cup grated peeled potato
⅓ cup salad oil
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
¼ tsp. salt
½ cup flour
2 tsp. chopped candied peel
2 Tbsp. chopped candied cherries
1 cup raisins
2 Tbsp. chopped nuts
Directions:
Directions:
Combine sugar, carrot, potato and oil. Combine dry ingredients and add to sugar/carrot mixture. Stir in fruit and nuts. Spread batter into lightly greased 1 qt. casserole or microwave mold. Cover tightly. To trap all the steam while baking, cover casserole completely with plastic wrap and secure with plate or lid. Micro cook at medium (50%) for 8 minutes or until toothpick inserted comes out clean. Uncover. Cool directly on flat surface for 10 - 15 minutes. Unmold. When cool, wrap well and allow to age at least one week in refrigerator. To reheat, place on serving plate and micro cook, covered at medium high (70%) for 5 to 6 minutes or until hot. Let stand uncovered for 2 minutes. Makes 8 servings. Serve with butterscotch sauce.

 

 

 

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