Monday, February 6, 2012

Old Fashioned Carrot Pudding

This recipe is a wonderful treat originating from Great Britain. I think you'll enjoy it!


1/2 cup shortening
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teasponn ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup grated carrots
1 cup raisins
1 cup chopped walnuts
3/4 cup white sugar
1 1/2 teaspoons cornstarch
1 pinch salt
1 1/4 cups hot water
3 1/2 teaspoons butter
3 1/2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract

In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or bundt pan. Cover the top with aluminum foil.

Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from mold. Servie with warm lemon sauce.

To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

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