posted by jgarcia 06-26-101 5:55 PM
Carrot Pudding
1/2 c. butter
1 c. brown sugar
2 eggs
1 c. raw carrots, grated
1 c. raw apples, grated
1 c. raisins
2 c. dry bread crumbs
1/2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
Cream 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 and whipped cream.
Lemon Sauce:
1 c. sugar
2 tsp. cornstarch
2 c. boiling water
2 Tbsp. butter (no sub)
1 lemon with 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. Spoon over warm or cold Carrot Pudding.
NOTE: Mother used 1 lb. coffee cans for molds. I have used large tomato cans; either works. This pudding should be very solid when done.