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Steamed Carrot Pudding




Source of Recipe


www


Recipe Introduction


This pioneer recipe was brought by Waldine Sorensen from the Unitah Basin where she grew up. This pudding was a tradition at Christmas. It calls for no eggs because it was so cold the chickens stopped laying eggs during the winter.



List of Ingredients




1 cup grated raw carrots
¾ tsp soda
1 cup grated raw potatoes
1 tsp baking powder
1 cup flour
½ tsp cloves
1 cup sugar
½ tsp cinnamon
½ cup butter
½ tsp nutmeg
½ tsp salt 1 cup raisins

Recipe




Mix together and steam 3 hours in wide-mouthed pint or quart jars. Leave at least 3 ½ inches at top of jar for pudding to rise. Place lids and rings on tight. Place jars in cold pack canner up to rings and process 3 hours. This pudding stores very well as it is sealed.
Serve warm, topping with the following Nutmeg Sauce.
Nutmeg Sauce:
1 ½ cups water
½ tsp. nutmeg
1 cup sugar
Mix sugar and flour and add small amounts of water to dry mixture until well blended. Bring mixture to a boil and remove from heat Add:
2 T butter or margaring
2 tsp vanilla
½ tsp nutmeg
Blend well.