Granddaughter's Steamed Pudding
|Grated raw carrots||1 Cup (16 tbs) (3 Medium)|
|Seedless raisins||1⁄4 Cup (4 tbs)|
|Chopped mixed candied fruits||1⁄4 Cup (4 tbs)|
|Spice cake mix||18 1⁄2 Ounce (But Use Only Half For This Recipe, 2 Layer Size, 1 Package)|
|Water||1 Cup (16 tbs), or as needed|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Chopped walnuts/Pecans||1⁄2 Cup (8 tbs)|
|Hard sauce/Lemon sauce||1⁄2 Cup (8 tbs)|
Prepare grated carrots.
Rinse raisins in hot water and dry on paper towels.
Mix raisins with candied fruits and carrots.
Empty cake mix into a bowl or a glass measure and put aside half of it.
Put the half package of mix in the large bowl of electric mixer and beat with egg and half the water specified on the mix label.
Blend in molasses, mixed fruits and carrots and nuts.
Turn into a well-buttered 1 1/2-quart mold or metal bowl.
Fill mold about 2/3 full.
Cover with lid or two thicknesses of buttered foil and secure with a rubber band or string.
This is very important, as water must not get into the batter.
Set mold on rack or trivet in a deep kettle.
Pour in hot water halfway up the mold.
Cover kettle and steam 2 1/2 hours.
Keep water simmering and add more to keep the level the same.
Unmold pudding and serve hot, in small wedges, with Hard Sauce or warm Lemon Sauce.