CARROT PUDDING and LEMON SAUCE~~~~ Rigby Family Recipes

 

Carrot Pudding

1/2 Cup of butter

1Cup Sugar  (creamed with above butter)

1 Cup of grated carrots

1 Cup of grated potato

1 1/2 cups of flour sifted

1 tsp soda (dissolved in hot water)

pinch of salt

1 Cup of raisins minced

1 Cup of dates and figs minced

1/2 Cup walnuts chopped

1 tsp vanilla 

Cream butter and sugar 

Blend all ingredients in the order given

Pour into a well buttered mold

Place oiled waxed paper over the pudding then a lid

Steam for 3 hours

Serve with Lemon Sauce (below)

Lemon Sauce 

1 pint of boiling water

1 Cup of Sugar

1/2  butter

2 tbs of flour

Grated rind of 1 lemon

Juice of 2 lemons and 1 orange

dash of nutmeg

Melt butter, blend in flour, then sugar, and add boiling water slowly

then the lemon.

Cook in a double boiler, and stir until the mixture thickens.

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Easier Lemon Sauce:

1 Cup of sugar

1 Cup of boiling water

1 tbs of cornstarch

1 tsp lemon extract

1 egg

Dissolve cornstarch in a little cold water

Add sugar to the beaten egg

add the cornstarch, 

stir in the boiling water

Add the flavoring.

Cook in a double boiler to right consistency and stir the mixture