Carrot Pudding

Carrot Pudding Ingredients

1 1/2 c Flour	1 1/2 ts Cinnamon
1 1/2 c Brown sugar	1 ts Nutmeg
1 1/2 c Suet	1/4 ts Cloves
1 1/2 c Raisins	Hard Sauce
1 1/2 c Currants	1/3 c Butter
1 1/2 c Grated carrots	1 c Sugar (Powdered Or
1 1/2 c Grated potatoes	1 ts Vanilla; * See Note
1 1/2 ts Baking soda

Instructions for Carrot Pudding

* or a grating of lemon rind or nutmeg, or a sprinkle of powdered cinnamon. Mix ingredients together. Fill pudding mold 2/3 full and steam 3-4 hours. Serve with hard sauce. Hard Sauce: Cream the butter until very soft. Stir in the sugar and vanilla. Store in a cool place until ready for use. Cream or milk may be added with more sugar to make more sauce. This sauce may be used with a hot pudding of any kind. Note: A pudding mold is usually made of metal and is a bowl with a tight fitting lid. You may use any heat-proof container which can be tightly covered and which will fit inside of a sauce pan. I didnt have a rack which would fit inside my pot so I used a couple of old butter knives (with metal handles). The handles were thicker than the blades so I pointed every other one in the opposite direction. It worked out fine. Recipe by: Unknown Posted to MC-Recipe Digest V1 #743 by Peg Baldassari on Aug 14, 1997

Main Ingredient: CarrotsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Baking soda	Brown Sugar	Butter	Carrot
Cinnamon	Cloves	Flour	Nutmeg
Potato	Raisins	Sugar	Vanilla

Desserts Butter Carrot Potato Raisin Carrots

for flavor and categorization

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