Carrot Pudding

Ingredients
  • For the pudding:
  • 1 cup carrots, grated
  • 1 cup potatoes, grated
  • 1 cup brown sugar
  • 1 cup flour
  • 1/2 cup raisins
  • 1/2 cup currants
  • 1/2 cup walnuts
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/3 cup unsalted butter, melted
  • For the sauce:
  • 1/2 cup flour
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter
  • 3 cups water
  • 2 teaspoons vanilla
Preparation
  1. For the pudding:
  2. Mix all pudding ingredients together thoroughly. Spoon into 1 pound coffee can or 2 quart-sized mason jars.
  3. Fill a large pot with 2-3 inches of water. Place covered jars in pot and steam for 3 1/2 hours.
  4. For the sauce:
  5. Combine all ingredients in a medium saucepan and heat over medium-high heat, stirring occasionally, until smooth.
  6. Note: I opted not to use baking soda in the steaming liquid, but you would just add it to the water in your pot if you’d like to use it.

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