Steamed Carrot Pudding Recipe
Summary
Ingredients
| 2 medium carrots, cut up | ||
| 2 medium apples, peeled, cored, and cut up | ||
| 1 medium potato, peeled and cut up | ||
| 4 ounces suet, cut up | ||
| Egg | 1 , beaten | |
| Sugar | 1 Cup (16 tbs) | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pitted dates | 1 Cup (16 tbs), snipped | |
| Raisins | 1 Cup (16 tbs) | |
| Brown Sugar Sauce | ||
Directions
Using coarse blade of food grinder, grind carrots, apples, potato, and suet together.
Combine egg, sugar, orange juice, and vanilla.
Stir into carrot mixture.
Stir together flour, soda, spices, and salt.
Stir into carrot mixture.
Fold in dates and raisins.
Pour into a well-greased 2-quart mold (not ring mold).
Cover with foil; tie tightly with string.
Place on rack in deep kettle; add water to depth of 1 inch.
Bring to boiling.
Cover; steam for 3 1/2 hours, adding water if needed.
Cool 10 minutes; unmold.
Combine egg, sugar, orange juice, and vanilla.
Stir into carrot mixture.
Stir together flour, soda, spices, and salt.
Stir into carrot mixture.
Fold in dates and raisins.
Pour into a well-greased 2-quart mold (not ring mold).
Cover with foil; tie tightly with string.
Place on rack in deep kettle; add water to depth of 1 inch.
Bring to boiling.
Cover; steam for 3 1/2 hours, adding water if needed.
Cool 10 minutes; unmold.
Chef
