From: utzoo!decvax!harpo!npois!alice!rabbit!jj
Newsgroups: net.cooks
Title: Carrot Pudding (Dry type, not jello type)
Article-I.D.: rabbit.493
Posted: Sat May 29 22:19:35 1982
Received: Sun May 30 02:48:47 1982

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!