St. Louis Christmas Pudding
|Grated carrots||1 1⁄2 Cup (24 tbs)|
|Fresh bread crumbs||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|Southern comfort||3 Tablespoon|
|Melted butter||3⁄4 Pound|
|Sifted flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Raisins||3⁄4 Cup (12 tbs)|
|Pitted chopped dates||1⁄4 Cup (4 tbs)|
|Southern comfort||1 1⁄2 Tablespoon (For Flaming)|
1) Take a mixing bowl and combine carrots, sugar and bread crumbs.
2) In another bowl, beat eggs until it turns lemon colored. Add this to the dry ingredients in the other bowl. Fold in vanilla, spices, butter and Southern Comfort. Blend nicely to mix all ingredients. Thereafter, fold in flour, baking soda and salt. Roll raisins and dates in flour and add to the batter.
3) Put the batter in a 2 quart mold with cover, filling 1-inch from top. Put the mold in a large pot and add boiling water half way up its sides. Cover and steam for 1 hour over low heat. Cool, then refrigerate.
4) Before serving, steam again for 1 hour in the same manner. Flambe with Southern Comfort and serve.