Old Fashioned Carrot Pudding
 
1-1/2 cup  Raisins
1 cup  Currants
1 cup  Chopped candied peel
1 cup  Halved candied cherries
1 cup  Slivered almonds
1 cup  Finely grated raw potatoes
1 cup  Finely grated raw carrots
2 cup  Firmly packed brown sugar
1-1/2 cup  Dry bread crumbs
1 cup  All purpose flour
1-1/2 tsp  Baking powder
1 tsp  Salt
1 tsp  Cinnamon
1 tsp  Nutmeg
1/2 tsp  Baking soda
2   eggs, beaten
1 cup  Finely chopped suet or
  butter
3/4 cup  Milk
2 Tbsp  Whiskey
 
  in large bowl, combine raisins, currants, peel, cherries, almonds, potatoes
  and carrots. In separate bowl, combine brown sugar, bread crumbs, flour,
  baking powder, salt, cinnamon, nutmeg and baking soda. In a third bowl,
  combine eggs, suet, milk and whiskey. Stir sugar mixture into raisin
  mixture, add egg mixture. Stir well to blend.
  spoon into 2 well greased and lightly sugared pudding basins or moulds.
  cover with buttered waxed paper and large piece of foil. Tie foil in place.
  place on rack in Dutch oven or large saucepan. Pour boiling water to come
  halfway up the sides of basins. Return water to boil, cover pan and steam
  over medium high heat for 3 hours. Add boiling water as necessary during
  cooking time, to prevent pan from boiling dry. Remove pudding basins from
  water Place upright on racks; let cool for about 5 minutes. Turn out of
  pudding basins onto serving dishes. Serve with Maple and Rye sauce.
  pudding freezes well. to freeze, unmould, let cool, then wrap in plastic,
  pushing out any air. Wrap again with freezer wrap or foil. Seal and label,
  freeze for up to 3 months.
  before serving, defrost pudding, then unwrap, place in original mold on or
  dish cover top lightly wit foil, Steam as before for 50 - 60 minutes or
  until pudding is hot in centre. Source: Canadian Living
 
Servings: 16 
 
 
 
 
(ID: 79672) Mirror: rec.food.recipes: Sat, Jan 18, 2003


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