jj@alice.UUCP (12/16/85)
In response to the carrot pudding recipe request. This recipe was posted about 3 years ago to net.cooks, I trust that most of the people there then are gone forever. Anyhow, this is a good steamed pudding, despite the list of ingredients that are "good for you". The sauce (following the recipe) is not a necessity for good taste, only for authetenticity (sp), although I LIKE it with the sauce. This is a VERY old recipe, I gathered it from my grandmother, who would have been 101 (sniff) this year, who learned it from her welsh mother, who learned it from her ... (in Wales), ergo it's at least 200+. Given its similarity to some late Medieval puddings, one might suspect that its origins are much earlier. NB. This is NOT a particular recipe as concerns exact amounts. I gathered it by watching my grandmother, and measuring what she "tossed into the pot". Such experience, over two years, yeilded the following, which works just fine. (yum) Anyhow. Carrot Pudding: Dry ingredients) 2 Cups All-purpose flour, sifted and measures. 1.5 tsp cinnimon .75 tsp cloves 1.5 tsp salt 2 tsp DA baking powder Mix Dry ingredients and reserve. Making the pudding: First, grease or PAM completely three large (4" x 4" diameter, approx) tin cans, such as the kind used for tomato puree. Do NOT use the plastic lined variety. Alternatively, grease one large steaming mold, with a hole in the center, or two ... <the combinations are endless, I use tin cans with smooth sides> Combine IN ORDER, mixing after each ingredient. THIS MATTERS!!!!!!!!!! 1.5 C raw grated or ground potatoes. 1.5 tsp Baking soda 1.5 C raw ground (medium blade) carrots 1.5 C bread crumbs (dry. NOT toasted) 1.5 C crisco shortening. At this point, BLEND ALL TOGETHER very well, even though you may have to reserve time from King Kong. 1.5 C brown sugar (light or dark, depends on what you like) 1 Jumbo or 2 reg. eggs, lightly beaten 1.5 tsp lemon extract 1.5 tsp vanilla Now, add dry ingredients in parts. Again, King Kong may be useful, i.e. this is SUPPOSED to be thick as all getout. 1.5 C finely chopped walnuts. (black walnuts are WONDERFUL if you can get them) 1 15 oz box of raisins. Turn into tins .75-.8 full, seal the tins with aluminuim foil, and use a rubber band to hold the foil on. (the pudding should not be exposed directly to the steam) Steam 1.5 hours to 2 hours, (until the pudding seems uniform. You CANNOT cook it too long, doing so is impossible, so err on the long side, please!) and cool if you're not going to serve it right now. This stuff keeps in the fridge nearly forever (at least a month) as long as you don't let it dry out. To serve: Reheat by steaming for at least 45 minutes (or serve out of the original pot). Decant or spoon out (depends on if you want to be fancy or not) and serve with sauce below, also steaming: Sauce .25 C water .5 C Brown sugar (light + dark / 2 I prefer) 1 tsp vanilla 1 tsp lemon extract .125 tsp cornstarch, WELL DIVIDED... 1 tbsp butter Combine in small saucepan. Heat until it bubbles briefly, after all ingredients are disolved completely. Some add rum to this sauce, suit yourself, I like it both ways. Then, don't eat for two days to make up for the calories. -- TEDDY BEARS ARE SHY, SAVE A POWDERMILK BISCUIT FOR YOURS! "There are bridges, bridges in the sky, and bridges in the air..." (ihnp4;allegra;research)!alice!jj