 |
Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
|
CARROT PUDDING This recipe came from an estate sale. I obtained it when I purchased the family collection from the England Estate in Crandall, Texas in 1995. Ingredients:
1-1/3 cup carrots grated |
1-1/3 cup potato grated |
1-1/3 cup suet |
1-1/3 cup dark brown sugar |
1-1/3 cup raisins |
1-1/3 cup currants |
1/4 cup orange peel glazed |
1-1/3 cup all purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/4 teaspoon cloves |
1 teaspoon vanilla |
2/3 cup sour milk |
pudding sauce |
1-1/3 cup granulated sugar |
3 heaping tablespoons cornstarch |
2 tablespoons cold water |
1/2 teaspoon butter |
1 teaspoon vanilla |
5 cups boiling water |
Directions:
1. Add baking powder, cinnamon and cloves to the flour then stir in the first 7 ingredients.
2. Put soda and vanilla into milk and mix thoroughly then combine with the flour mixture.
3. Mix thoroughly then put in a greased ovenproof glass bowl and place in steamer.
4. Steam for 4 hours keeping water boiling then pour sauce over top.
5. To make sauce combine sugar and cornstarch.
6. Moisten with cold water just enough to blend.
7. Put on heat and add boiling water slowly until desired consistency.
8. Add butter, vanilla and cinnamon.
|
|