Carrot Pudding
A steamed Christmas treat served with white rum sauce.
Yield
8 servingsPrep
20 minCook
20 minReady
60 minIngredients
1 cup grated carrot
1 cup grated potato
1 cup grated apples
1 cup raisins
1 cup currants
1 cup brown sugar
1 cup suet or substitute margerine
1 cup flour
1 tsp baking soda
1 tsp cinnamon or less if not a fan of cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp salt
Ingredients
1 cup grated carrot
1 cup grated potato
1 cup grated apples
1 cup raisins
1 cup currants
1 cup brown sugar
1 cup suet or substitute margerine
1 cup flour
1 tsp baking soda
1 tsp cinnamon or less if not a fan of cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp salt
Directions
Sift together dry ingredients. Mix all moist ingredients. Add dry indredients. Place in greased cooking vessel of your choice. Place plastic wrap over vessel, then parchment paper and wrap in foil. Steam for 1 to 3 hours depending on vessel size.
Directions if you want to can this: With water in canner at a roiling boil and extra water at the ready, remove two clean, sterilized jars from dishwasher or pot of simmering water. Place on fresh paper towel. Using wide-mouthed canning funnel, fill each jar ⅔ full, using a clean cloth or fresh paper towel to wipe any spills from mouth of jar. Do not over-fill.
Place hot lid onto jar, securing lid by screwing on ring with MODERATE TIGHTNESS. Using canning tongs, place each jar onto canner rack while rack is hooked to edges of canner. Lower rack into boiling water. Using regular tongs or long-handled spoon, flip ends of rack over jars, securing jars in place. Top with additional boiling water until water stands 1-in. above jar tops. Cover and boil or “process” 3 hr., topping with boiling water as needed.
