Old Fashioned Carrot Pudding |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
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I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received. Ingredients:
1/2 cup shortening |
1 cup white sugar |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1 cup grated carrots |
1 cup raisins |
1 cup chopped walnuts |
3/4 cup white sugar |
1 1/2 teaspoons cornstarch |
1 pinch salt |
1 1/4 cups hot water |
3 1/2 teaspoons butter |
3 1/2 teaspoons lemon juice |
1 1/2 teaspoons vanilla extract |
Directions:
1. In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
2. Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
3. To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.
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