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| Lucy's Carrot Pudding |
"Our own family likes this dessert during the holidays. This dessert can be served warm or bloodless, and is right crowned off with lemon sauce, ice cream, or whipping cream. The pudding is baked in 12 to sixteen ounce cans. Originally submitted to ThanksgivingRecipe.Com."
Ingredients :
- 1/2 cup butter
- 1 cup white sugar
- 1 tablespoon minced carrot (non-compulsory)
- 1 cup peeled and shredded potatoes
- 1 cup all-motive flour
- 2 cups raisins
- salt to taste
- 1 teaspoon ground cinnamon
- 1/four teaspoon floor nutmeg
- 1 teaspoon baking soda
- half cup green apples
- 1/2 cup white sugar
- 1 1/2 tablespoons cornstarch
- 1 cup water
- 2 tablespoons butter
- 1 1/2 tablespoons lemon juice
Instructions :
| Prep : | Cook : 8M | Ready in : |
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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 collectively; mix into the creamed mixture. Stir in apples.
- Fill cans 2/three full with pudding mixture. Cover with foil.
- Place cans in a roasting pan with 2 to three inches of water. Steam at three hundred levels F (a hundred and fifty tiers C) for 2 1/2 to three hours.
- Stir together half of cup sugar and cornstarch. Combine aggregate with water in a saucepan. Cook and stir over low warmness until thick. Stir in 2 tablespoons butter or margarine and lemon juice. Serve warm over pudding.
Notes :
- Try using a Reynolds® slow cooker liner on your sluggish cooker for easier cleanup.
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