carrot pudding
(1 RATING)
This was a family tradition while I was growing up. Mother made it using tin coffee cans; I have used large fruit/vegetable tin cans.
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prep time
45 Min
cook time
3 Hr
method
Steam
yield
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 2 - eggs
- 1 cup grated raw carrots
- 1 cup grated raw apples
- 1 cup raisins
- 2 cups dry bread crumbs
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 tablespoon pumpkin pie spice
How To Make carrot pudding
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Step 1Cream butter; gradually add sugar and mix well. Add beaten eggs, grated carrots and apples. Stir well. Add dry ingredients. Pour into greased molds, filling 2/3 full. Cover with foil and steam 3 hours. Serve warm or cold with lemon sauce (recipe follows) and whipped cream.
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Step 2LEMON SAUCE: 1 c. sugar, 2 tsp. cornstarch, 2 c. boiling water, 2 Tbsp. butter, 1 lemon, rind and juice. Mix cornstarch and sugar. Slowly add boiling water, stirring constantly to prevent lumping. Bring slowly to the boiling point and allow to boil 5 minutes. Remove from heat. Add lemon rind, juice and butter. Stir well. Serve warm. To serve, strain out lemon rind.
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