You are here

Granddaughter's Steamed Pudding

Western.Chefs's picture
Ingredients
  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)
  Egg 1
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Steamed
Dish: 
Pudding
Ingredient: 
Carrot

Rate It

Your rating: None
4.25
Average: 4.3 (17 votes)