Steamed
Carrot Pudding
Ingredients
1½
cups sifted all-purpose flour
1½
teaspoons baking soda
1½
cups sugar
¾
teaspoon salt
1½
teaspoons cloves
1½
teaspoons cinnamon
1½
teaspoons nutmeg
3
tablespoons butter or margarine, melted
3
eggs, well beaten
1½
cups grated raw carrots
1½
cups grated raw potatoes
1½
cups coarsely chopped walnuts
1½
cups seeded raisins
Method
1.
Thoroughly oil a 1½ quart mold.
2.
Sift flour with soda, sugar, salt, and
spices. Gradually stir butter into eggs
in large bowl.
3.
Then stir in flour mixture and remaining
ingredients; mix well.
4.
Turn into prepared mold; cover securely
with aluminium foil or tight-fitting cover.
Place on trivet in deep kettle.
5.
Add enough boiling water to come halfway
up side of mold
6.
Simmer, with cover on kettle, 2
hours. Remove mold from kettle. Cool pudding to lukewarm, remove from mold.
7.
To store: Cool pudding completely. Wrap in aluminium foil. To serve:
Unwrap pudding; steam 30 minutes, or until heated through. Serve with Vanilla Hard Sauce.
Steamed Carrot Pudding was made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page
297 an edition of between 1950 – 1960s.
Vanilla Hard Sauce
Ingredients
⅓
cup soft butter or margarine
1
teaspoon vanilla extract
1
cup unsifted confectioners’ sugar
Method
1.
In small bowl of electric mixer, at high
speed, cream butter until light.
2.
Add vanilla and sugar; beat until fluffy
and smooth.
To
store Hard Sauce: Put it in a pretty jar
with tight-fitting lid. Keep
refrigerated.
Recipe
was also taken from McCall CookBook, the chapter on “Desserts and Dessert
Sauces”, page 297 an edition of between 1950 – 1960s.
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Shirley-Ann Pearman
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