Carrot Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. flour
1/2 c. sugar
1 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. soda
1/2 c. brown sugar (packed)
1 c. grated raw carrots
1 c. grated raw potato
1 c. grated apple
1 c. seedless raisins
1/2 c. nuts
1 c. dates (chopped)
3 well beaten eggs
3/4 c. (1 1/2 sticks) butter, melted
PACE MILK SAUCE : 2 c. milk, sugar and nutmeg to taste
CARAMELIZED SAUCE: Put 1 c. sugar in heavy frying pan and cook on low heat until sugar caramelizes. It will become caramel color as the sugar turns into a liquid. Add 1 c. water, this will cause the sugar to become hard. Cook and stir until the sugar-water becomes a liquid again. Add 1 c. milk to the sugar mixture. Use 1 Tbsp. cornstarch dissolved in either cold water or cold milk. Stir until thickened. Serve over carrot pudding.
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Directions: |
Directions:Combine dry ingredients and sift three times. Add remaining ingredients and blend well. Pour into pudding mold or cans (two #3 shortening cans) They should be well greased, fill no more than 2/3 full. Cover cans with lids or use secured rubber bands. Place on rack in large kettle with 2 inches of water and steam 2-3 hours or until light and dry. Serve with sauce. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:30 min. |
Personal
Notes: |
Personal
Notes: No family gathering would be complete without this carrot pudding. This is the family favorite.
The cans and lids are NOT a part of my pudding making. I use a WearEver pan with a ring and it works like a double boiler. You can put pudding into quart canning jars and steam the pudding in the canner kettle and then put lids on and freeze for future use.
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