Recipe: Carrot Pudding [edit]

Other Names: Carrot Pudding, Pudding

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Edited by: Sheri Wetherell, Alisa

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Priyas Recipes: “Carrot Pudding”

September 04, 2009

I am very happy to participate in the FIL - MILK event conducted by my dear friend sanghi. and this is my recipe for the event. Ingredients: Carrots - 500gms (grated) Milk ...

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Tags: Canning, Fruit, Pudding

Yield: 2 quarts

[edit] Ingredients

1	cup seedless raisin
1	cup currant or use more raisins
½	cup candied cherry, mixed and chopped
¼	cup slivered almond, chopped
1	cup sifted flour
1	teaspoon baking soda
½	teaspoon clove
½	teaspoon cinnamon
½	teaspoon nutmeg
½	cup shortening
1	cup brown sugar, packed
1	egg
1	cup raw carrot, finely grated
1	cup potato, raw finely grated

[edit] Preparation

Step 1	Combine raisins, currants, fruit and almonds.
Step 2	Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.
Step 3	Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend.
Step 4	Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in water bath canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.
Step 5	To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.