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Steamed Carrot Pudding

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Steamed
Restriction: 
Vegetarian
Ingredient: 
Carrot

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