jj (05/30/82)
This pudding is incredibly rich, and even more fattening. It's also a pain to make, but it's worth it. It's easiest to use a grinder of some sort to "grate" the ingredients. 1.5 C. Raw grated white potato, with 1.5 tsp soda in potatos Add: IN THIS ORDER! IT MATTERS! 1.5 C. grated fresh carrots. 1.5 C. 1.5 C. Breadcrumbs 1.5 C. Crisco 1.5 C. Brown Sugar Set aside. Sift together: 2C flour 1.5 TSP Cinnimon .75 tsp. ground Cloves 1.5 tsp salt .5 tsp baking powder.5 tsp baking powder Add Two large eggs to the first misture, and then combine the dry ingredients with a STRONG spoon (Yes, it's supposed to be that stiff) Add: 1.5 tsp Lemon Xtract 1.5 tsp Vanilla 2C chopped nuts 1.5 C. raisins Stir well. To "bake" Put into 3/4 full smooth sided tins. Suspend tins in 2" boiling water, in large kettle. cover each tin with foil to make more or less leakproof. Use rubber bands to keep foil in place. Cover all with pot lid. Boil, at slow boil (keep pot FULL of steam) for 1.5 to 2 HOURS. Pudding is done when it passes the toothpick test. i.e. put in a toothpick, if it comes out clean (raisins don't count) it's done. DO not even check the stuff for 1 HR. or you will let it go falt. RAts! that's FLAT! Flat carrot pudding is like ++good cement that tastes very good. Let cool. To serve: Warm up the way you cooked it(this can be done safely many many times) and serve with sauce. (next recipe to be submitted to net.) This is one of the most timeconsuming things I make, but it is worth the time, cost, and effort. This stuff is GOOD!
jj@alice.UUCP (12/07/84)
This pudding is a BREAD pudding, not a "cream" or "custard" or "frozen" pudding. It is a lot like carrot cake, only different, and appeals to the same folks. It is good by itself, or served with a sweet sauce (following), depending on tastes. Lots of people like it with fresh whipped cream, too. Carrot Pudding First, take 2 C flour (all-purpose, bread, cake, it doesnt get worked enough to matter) 1.5 Tsp cinnimon .75 Tsp cloves 2.0 tsp baking powder 1.5 tsp salt and mix well. Reserve dry ingredients. Then, combine in large bowl, stirring after each: 1.5 C Grated Raw potatoes (I use a hand-grinder with a medium blade) 1.5 Tsp baking soda (It MUST be added at this point. Period.) 1.5 C Grated Raw Carrots (likewise) 1.5 C Fresh, dry, but NOT toasted breadcrumbs. 1.5 C Crisco 1.5 C Brown Sugar (I use dark. Others use light) 1 X large or two small Eggs <or so> 1.5 Tsp Lemon extract 1.5 Tsp Vanilla extract (none of that fake stuff, PLEASE) Dry ingredients. Stir until WELL mixed. 1.5 C chopped nuts / ground nuts 1 15 Oz box (or so) of dark raisins Turn into three smooth-sided greased large peach cans (I forget the number size, it's one size up from a soup can.) The dough should come to about 4/5 of the top of the can. Cover the can with aluminuim foil, secure foil with a rubber band, and steam over boiling water (no, that's not quite as redundant as you think) for 1-1.5 hours, until the pudding isn't sticky enough to stick to a toothpick any more. <Unless you hit a raisin.> Serve with sauce, to follow.