Spicy Carrot Pudding Recipe
Summary
Ingredients
| Shredded carrot | 1 1/2 Cup (16 tbs) | |
| 2 cups fine dry bread crumbs | ||
| 1 1/3 cups brown sugar, packed | ||
| Raisins | 3 Cup (16 tbs) | |
| Dates | 1 Cup (16 tbs), chopped | |
| Cherries | 1/2 Cup (16 tbs), candied | |
| 1/2 cup finely chopped mixed peel | ||
| Nuts | 1/2 Cup (16 tbs), chopped | |
| Cinnamon | 1 1/2 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| Cloves | 1/4 Teaspoon | |
| Nutmeg | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 cups sour milk or buttermilk | ||
| 1/3 cup dark cooking molasses | ||
| Baking soda | 2 Teaspoon | |
Directions
Shred carrots on a medium shredder.
Mix the first thirteen ingredients together.
Combine sour milk, molasses and soda in a separate bowl.
Mix well.
Pour over the fruit-carrot mixture and stir until well combined.
Spoon into two oiled molds.
Cover with foil and steam 2 hours.
Mix the first thirteen ingredients together.
Combine sour milk, molasses and soda in a separate bowl.
Mix well.
Pour over the fruit-carrot mixture and stir until well combined.
Spoon into two oiled molds.
Cover with foil and steam 2 hours.
Chef
