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This recipe for STEAMED CARROT PUDDING WITH VANILLA SAUCE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Friday, July 21, 2006


1 c grated carrots
1 c grated potatoes
1/2 c raisins, chopped
1/2 c currants
1 c sugar
1/2 c butter
1/2 tsp cloves or allspice
1/2 tsp nutmeg
1 tsp cinnamon
1 c flour
1 tsp soda
1/2 tsp baking powder
1 egg
1/2 c chopped walnuts
pinch salt


1 c sugar
2 c water
2 tbsp butter
2 tbsp flour
1 tbsp vanilla to taste

Pudding: mix carrots, potatoes, raisins and currants together. Cream sugar and butter; add egg and spices. Mix the first mixture with creamed mixture. Sift flour, soda, salt and baking powder and add to other mixture. Beat well. Put into well-greased, air tight cans and steam for 3 hours or until they leave the pan easily when removing. Serve hot or cold with a hard sauce or a vanilla sauce.

Sauce: Combine sugar and flour; add butter, water and a pinch of salt. Cook until it thickens. Add flavoring last. Sever hot over pudding. To make hard sauce, beat 2 c powdered sugar with 1/4 c butter and 1 tsp vanilla until mixture is creamy. Let harden.

Personal Notes:
Personal Notes:
This was a Thanksgiving and Christmas favorite.




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