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Steamed Carrot Pudding

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  Carrots 2 Medium, cut up
  Apples 2 Medium, peeled, cored, and cut up
  Potato 1 Medium, peeled and cut up
  Suet 4 Ounce, cut up
  Beaten egg 1
  Sugar 1 Cup (16 tbs)
  Orange juice 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Snipped pitted dates 1 Cup (16 tbs)
  Raisins 1 Cup (16 tbs)
  Brown sugar sauce 1⁄2 Cup (8 tbs)

Using coarse blade of food grinder, grind carrots, apples, potato, and suet together.
Combine egg, sugar, orange juice, and vanilla.
Stir into carrot mixture.
Stir together flour, soda, spices, and salt.
Stir into carrot mixture.
Fold in dates and raisins.
Pour into a well-greased 2-quart mold (not ring mold).
Cover with foil; tie tightly with string.
Place on rack in deep kettle; add water to depth of 1 inch.
Bring to boiling.
Cover; steam for 3 1/2 hours, adding water if needed.
Cool 10 minutes; unmold.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4198 Calories from Fat 1058

% Daily Value*

Total Fat 118 g181.1%

Saturated Fat 62.9 g314.5%

Trans Fat 0 g

Cholesterol 288.6 mg96.2%

Sodium 4231.9 mg176.3%

Total Carbohydrates 770 g256.5%

Dietary Fiber 45.7 g182.8%

Sugars 507.2 g

Protein 39 g79%

Vitamin A 419.7% Vitamin C 170.9%

Calcium 38.8% Iron 111.1%

*Based on a 2000 Calorie diet

Steamed Carrot Pudding Recipe