Monday, December 21, 2009

Steamed Carrot Pudding


Cream 1/2 cup of butter with 1 cup sugar

Add:

2 eggs beaten well
1 cup grated carrots
1 cup chopped nuts
1 cup chopped dates
3/4 cup raisins

Sift together and add:
1 cup sifted flour
1 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 1/2 cup of breadcrumbs, added last

This is a heavy batter. No liquids. Grease inside of 2 wide mouth quart jars. Fill 2/3 to 3/4 full. Put new lids on. They will seal and will keep up to 6 months. Steam in pan with rack on bottom. Water needs to be 3/4 up on bottles. Bring to boil and keep at simmer for 2 1/2 hours. Add water, if needed, to keep at 3/4 level.

Spicy Sauce

1 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 1/2 Tbsp cornstarch
1 cup boiling water

Cook and stir until thick and clear.

Add:

2 tbs butter
1 tsp vanilla

Serve over the pudding

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