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Carrot Pudding

Source of Recipe


West High School Home Ec Cookbook, Salt Lake City, Utah 1936 or 1937






List of Ingredients



• 1/2 c. butter
  
• 1 c. brown sugar
  
• 2 eggs
  
• 1 c. raw carrots, grated
  
• 1 c. raw apples, grated
  
• 1 c. raisins
  
• 2 c. dry bread crumbs
  
• 1/2 c. flour
  
• 2 tsp. baking powder
  
• 1/4 tsp. baking soda
  
• 1/2 tsp. salt
  
• 1 1/2 tsp. cinnamon
  
• 1 tsp. pumpkin pie spice
  






Instructions



1. Cream butter; gradually add sugar and mix well. Add beaten eggs, grated carrots and apples. Stir well. Add dry ingredients. Pour into greased molds, filling 2/3 full. Cover with foil and steam 3 hours. Serve warm or cold with lemon sauce and whipped cream.
   
   
2. LEMON SAUCE:1 c. sugar2 tsp. cornstarch2 c. boiling water2 Tbsp. butter1 lemon, rind and juiceMix cornstarch and sugar. Slowly add boiling water, stirring constantly to prevent lumping. Bring slowly to the boiling point and allow to boil 5 minutes. Remove from heat. Add lemon rind, juice and butter. Stir well.
   
   






Final Comments


This recipe came from my mother's high school cookbook, dated approximately 1936-37. Mother used 1 lb. coffee cans for molds. I have used large tomato cans; either works. This pudding should be very solid when done.