Baked Carrot Pudding
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Cinnamon||1 1⁄4 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Light brown sugar||1 Cup (16 tbs), firmly packed|
|Carrot||1 Cup (16 tbs), firmly packed|
|Chopped peeled apple||1 1⁄2 Cup (24 tbs) (3 Medium, Tart Apples)|
|Seedless raisins||3⁄4 Cup (12 tbs)|
Sift flour, measure, and resift 3 times with salt, spices and baking powder.
Cream shortening thoroughly and gradually blend in sugar.
Add carrot, apple, and raisins and mix thoroughly.
Add flour mixture slowly, mixing until well blended.
Turn 1/2 cup batter into each buttered individual mold (custard cups are suitable) ; bake in a moderately slow oven (325° F.) for 1 hour, or steam for 1 1/2 hours in covered molds.
Serve hot with Orange or Lemon Sauce.