Lucy's Carrot Pudding recipe
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- ½ cup butter 1 cup white sugar 1 tablespoon minced carrot 1 cup peeled and shredded potatoes 1 cup all-purpose flour 2 cups raisins salt to taste 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 teaspoon baking soda ½ cup green apples ½ cup white sugar 1 ½ tablespoons cornstarch 1 cup water 2 tablespoons butter 1 ½ tablespoons lemon juice
Nutrition Info
- 464.5 caloriescarbohydrate: 84.6 gcholesterol: 38.1 mgfat: 14.8 gfiber: 2.6 gprotein: 3.3 gsaturatedFat: 9.2 gservingSize: -sodium: 265.9 mgsugar: 60.1 gtransFat: : -unsaturatedFat: : -
Directions Lucy's Carrot Pudding
Directions
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Cream 1/2 cup butter or margarine and 1 cup sugar. Mix in carrots, potatoes, and raisins. Sift flour, baking soda, salt, and spices together, mix into the creamed mixture. Stir in apples.
Fill cans 2/3 full with pudding mixture. Cover with foil.
Place cans in a roasting pan with 2 to 3 inches of water. Steam at 300 degrees F (150 degrees C) for 2 1/2 to 3 hours.
Stir together 1/2 cup sugar and cornstarch. Combine mixture with water in a saucepan. Cook and stir over low heat until thick. Stir in 2 tablespoons butter or margarine and lemon juice. Serve warm over pudding.