Carrot Pudding Recipe
Addiction to this Carrot Pudding recipe is totally legal! Treat your near and dear ones with this amazing Carrot Pudding as a Dessert . The primary ingredient in this is Vegetable. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 c. shredded carrot 250 mL
1 c. raisins and/or currants 250 mL
1/4 c. molasses 50 mL
1 c. shredded apple 250 mL
1/2 c. brown sugar 125 mL
1/2 c. ground suet 125 mL
2 c. "Special K" cereal 500 mL
8-12 red cherries 8-12
1 c. flour 250 mL
1/2 tsp. baking soda 2 mL
1 tsp. baking powder 5 mL
2 eggs
1/2 tsp. nutmeg 2 mL
1/2 tsp. cinnamon 2 mL
1/2 tsp cloves 2 mL
Directions
Combine all the ingredients in the order listed and mix well.
Turn the mixture into a buttered pudding basin or mold — approximately 4 c. (1 L) size.
Place a buttered piece of foil or parchment paper over top of the bowl and cover that with a clean piece of cloth or an extra heavy layer of foil.
Tuck this top layer in tightly around the lip of the bowl and tie with string.
Leave enough string on either side of the bowl to use as "handles" to lift the pudding in and out of the steaming water.
Place the pudding bowl in a Dutch oven with enough water to come halfway up the sides of the bowl.
Bring the water to a boil and reduce the heat to simmer.
Cover the Dutch oven and steam the pudding for approximately 2 hrs.
Do not remove the lid at any time and do not allow the water to go off the boil.
You may have to add a little water during the cooking period.
Use the string "handles" to remove the bowl from the Dutch oven when the cooking period is finished.
Be very careful of the hot steam.
Remove the coverings on the top of the bowl and turn the pudding out onto a serving plate.
Serve at once either with or without a sauce or whipped cream.
Turn the mixture into a buttered pudding basin or mold — approximately 4 c. (1 L) size.
Place a buttered piece of foil or parchment paper over top of the bowl and cover that with a clean piece of cloth or an extra heavy layer of foil.
Tuck this top layer in tightly around the lip of the bowl and tie with string.
Leave enough string on either side of the bowl to use as "handles" to lift the pudding in and out of the steaming water.
Place the pudding bowl in a Dutch oven with enough water to come halfway up the sides of the bowl.
Bring the water to a boil and reduce the heat to simmer.
Cover the Dutch oven and steam the pudding for approximately 2 hrs.
Do not remove the lid at any time and do not allow the water to go off the boil.
You may have to add a little water during the cooking period.
Use the string "handles" to remove the bowl from the Dutch oven when the cooking period is finished.
Be very careful of the hot steam.
Remove the coverings on the top of the bowl and turn the pudding out onto a serving plate.
Serve at once either with or without a sauce or whipped cream.
