Spicy Carrot Pudding
|Shredded carrot||1 1⁄2 Cup (24 tbs)|
|Fine dry bread crumbs||2 Cup (32 tbs)|
|Brown sugar||1 1⁄3 Cup (21.33 tbs), packed|
|Raisins||3 Cup (48 tbs)|
|Chopped dates||1 Cup (16 tbs)|
|Diced candied cherries||1⁄2 Cup (8 tbs)|
|Chopped mixed peel||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
|Sour milk/Buttermilk||2 Cup (32 tbs)|
|Dark molasses||1⁄3 Cup (5.33 tbs) (for cooking)|
|Baking soda||2 Teaspoon|
Shred carrots on a medium shredder.
Mix the first thirteen ingredients together.
Combine sour milk, molasses and soda in a separate bowl.
Pour over the fruit-carrot mixture and stir until well combined.
Spoon into two oiled molds.
Cover with foil and steam 2 hours.