Carrot Pudding
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Description
From The Foxfire Book, p. 171
Ingredients
- .75 teaspoons Salt
- .25 teaspoons Cloves
- .5 teaspoons Cinnamon
- 1 teaspoon Baking Powder
- .75 teaspoons Baking Soda
- .33 cups Milk
- .25 teaspoons Nutmeg
- .66 cups Sugar (granulated)
- .66 cups Currants
- .66 cups Raisins
- .66 cups Potato (shredded)
- 1 cup Carrots (shredded)
- .66 cups Flour
Cooking Instructions
Mix and sift ingredients. Add the fruits, stir until well coated, then stir in potatoes, carrots, and milk. Pour into a greased pan and cover with a lid and steam in a large pan of hot water for 2 1/2 hours.
Serve with Carrot Pudding Sauce, made as follows: Mix 1 cup powdered sugar, 1 large teaspoon vanilla or wine, and the yolks of two eggs. Beat. When ready to serve, add 1/2 pint cream whipped.
I seem to recall this one coming out remarkably like a bagel...
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