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Tuesday, September 22, 2015

Carrot Pudding

Ingredients

  • Servings: 6
  • 1 cup grated carrots
  • 1 cup peeled and shredded potatoes
  • 1 cup sugar
  • 1 cup raisins
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract

Recipe

  • in a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. transfer mixture to a clean 1 pound coffee can. secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. cover the pot and bring the water to a simmer.
  • steam the cake for 2 hours. serve warm.
  • buttery sauce: in a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. heat until the mixture is liquid. spoon mixture over the warm carrot pudding to serve.

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