Steamed Carrot Pudding With Vanilla Sauce
|Butter||1⁄2 Cup (8 tbs), softened|
|Eggs||2 , lightly beaten|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Shredded carrots||1 Cup (16 tbs)|
|Peeled potatoes||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Chopped dates||1 Cup (16 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
|For vanilla sauce|
|Sugar||1⁄2 Cup (8 tbs)|
|Cold water||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs), cubed|
|Vanilla extract||2 1⁄2 Teaspoon|
|Ground nutmeg||1 Dash|
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in eggs and vanilla.
Combine the dry ingredients; gradually add to creamed mixture.
Stir in the carrots, potatoes, raisins, dates and nuts.
Pour into a well-greased 6-cup pudding mold or metal gelatin mold.
Cover with foil.
Place on a rack in a deep kettle.
Add 1 in.of boiling water to the kettle; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean, replacing the water as needed.
Let the pudding stand for 5 minutes before unmolding.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt.
Stir in water until smooth.
Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
Remove from the heat.
Stir in the butter, vanillaand nutmeg.