Mom's Christmas Carrot Pudding

By Narshmellow on December 19, 2002

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Ingredients

    1. 1 cup grated raw carrot
    2. 1 cup grated raw potato
    3. 1 cup grated raw apple
    4. 1 1/2 cups sugar
    5. 1 cup raisins
    6. 1/2 cup melted butter
    7. 1 cup nuts
    8. 1 egg
    9. 1 1/4 cups flour
    10. 1/2 teaspoon ground cloves
    11. 1 teaspoon nutmeg
    12. 1 teaspoon cinnamon
    13. 1 teaspoon baking soda
    14. 1 teaspoon baking powder
    15. 1/2 teaspoon salt

    Sauce

    1. 1 1/2 cups sugar
    2. 3 tablespoons cornstarch
    3. 1/4 teaspoon nutmeg
    4. 1/2 teaspoon cinnamon
    5. 1 dash allspice
    6. 2 cups boiling water
    7. 2 tablespoons vinegar

Directions

  1. Put everything for the pudding in a big bowl and mix it up so it is combined.
  2. Place batter in greased molds and carefully cover with tinfoil.
  3. You do not want any water falling over into the batter or it will be ruined.
  4. Put molds in a pot big enough to fit leaving a little room around the edges to pour the water into the pot.
  5. Fill the pot with water halfway up the side of the molds.
  6. Cover with lid and steam for 2 to 3 hours.
  7. Check to make sure the pot doesn't run dry.
  8. The pudding is done when it has a cake-like look to it.
  9. You may have to steam for a longer period of time.
  10. It is best to make this a few days ahead of time and cool it in a pantry or fridge so that the flavors may blend.
  11. Sauce: Combine sugar, cornstarch, salt, nutmeg, cinnamon, and allspice.
  12. Add water.
  13. Cook until thickens and clear looking.
  14. Add vinegar and stir.
  15. Make this the day you are going to serve.