Wortel Pudding - Carrot Pudding |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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This hearty, heirloom recipe for a steamed pudding is delicious with the bruine saus or with lightly sweetened whipped cream or a good vanilla ice cream. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup suet |
1 cup carrot, peeled and grated |
1 cup apple, peeled and grated |
1 cup potato, peeled and grated |
1 cup sugar |
1 teaspoon water |
1/2 cup molasses |
2 1/2 cups flour, sifted |
1/2 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon baking soda |
1 cup raisins |
1/4 cup candied citron peel, chopped |
1 cup brown sugar |
1 tablespoon flour |
1 cup water, boiling |
1 tablespoon butter |
1 teaspoon vanilla extract |
Directions:
1. Chop suet finely and mix with grated carrots, apples, and potatoes.
2. Add sugar, water and molasses.
3. Sift dry ingredients together together over the top of the raisins and citron.
4. Add to mixture and mix well.
5. Pour into greased molds and steam for three hours.
6. For the sauce: Mix sugar and flour together; add boiling water gradually, stirring constantly and cook until mixture thickens.
7. Add butter and vanilla extract.
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