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From: jj@alice.UUCP
Newsgroups: net.cooks
Subject: Carrot pudding (sort of like carrot cake)
Message-ID: <3148@alice.UUCP>
Date: Fri, 7-Dec-84 10:46:51 EST
Article-I.D.: alice.3148
Posted: Fri Dec  7 10:46:51 1984
Date-Received: Sat, 8-Dec-84 05:10:11 EST
Organization: New Jersey State Farm for the Terminally Bewildered
Lines: 45

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 
	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.  


Serve with sauce, to follow.