Mom's Carrot Pudding

Recipe by KennKonn
READY IN: 2hrs 30mins
SERVES: 4-6
YIELD: 2 Quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine raisins, currants, fruit and almonds.
  • Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.
  • Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend.
  • Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.
  • To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.
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