Steamed Carrot Pudding With Vanilla Sauce Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| 1 cup each shredded carrots and peeled potatoes | ||
| 1 cup each raisins, chopped dates and nuts | ||
| Sugar | 1/2 Cup (16 tbs) (VANILLA SAUCE:) | |
| Cornstarch | 2 Tablespoon (VANILLA SAUCE:) | |
| Salt | 1/4 Teaspoon (VANILLA SAUCE:) | |
| Cold water | 2 Cup (16 tbs) (VANILLA SAUCE:) | |
| Butter | 1/4 Cup (16 tbs), cubed (VANILLA SAUCE:) | |
| Vanilla extract | 1/2 Teaspoon (VANILLA SAUCE:) | |
| Dash ground nutmeg | ||
Directions
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in eggs and vanilla.
Combine the dry ingredients; gradually add to creamed mixture.
Stir in the carrots, potatoes, raisins, dates and nuts.
Pour into a well-greased 6-cup pudding mold or metal gelatin mold.
Cover with foil.
Place on a rack in a deep kettle.
Add 1 in.of boiling water to the kettle; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean, replacing the water as needed.
Let the pudding stand for 5 minutes before unmolding.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt.
Stir in water until smooth.
Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
Remove from the heat.
Stir in the butter, vanillaand nutmeg.
Beat in eggs and vanilla.
Combine the dry ingredients; gradually add to creamed mixture.
Stir in the carrots, potatoes, raisins, dates and nuts.
Pour into a well-greased 6-cup pudding mold or metal gelatin mold.
Cover with foil.
Place on a rack in a deep kettle.
Add 1 in.of boiling water to the kettle; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean, replacing the water as needed.
Let the pudding stand for 5 minutes before unmolding.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt.
Stir in water until smooth.
Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
Remove from the heat.
Stir in the butter, vanillaand nutmeg.
Chef
