Sunday, December 25, 2011

Grandma's Carrot Pudding

I'm not the biggest cake fan.  I think cupcakes are fun, and I like tres leches cake but I'd rather have a birthday pie, bars or even birthday cookies.  So this year when my mom suggested my grandmother's carrot pudding for my birthday today-I said, "great"!  This recipe was perhaps my grandma's signature dessert and I remember eating and loving it as a kid and adult.  In fact, I only found out recently that this recipe is actually English-and there's not much modification from the English recipe that was handed down to my grandma.

Carrot Pudding
1 cup grated apples
1 cup grated potatoes
1 cup grated carrots
1 1/2 cups flour
1/4 cup melted butter
1 cup sugar
1 cup raisins
1/4 teaspoon salt
1 teaspoon soda
1 teaspoon nutmeg
1 teaspon cinnamon
1/2 teaspoon cloves
Lemon Clear Sauce

Shred apples, potatoes and carrots into large mixing bowl. Add remaining ingredients, mixing well.  Dust raisins with flour to prevent sticking together.
Fill four pint bottles 2/3 full with batter.  Cover loosely with lids.  Place on rack in pan.  Fill pan with water about 2/3 up on bottles.  Cover and simmer 1 1/2 hours or until done.
Serve warm with Lemon Clear Sauce.

Lemon Clear Sauce

1/2 cup sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon grated lemon peel
2 tablespoons butter
2 tablespoons lemon juice

Combine sugar, cold water, cornstarch and lemon peel.  Boil until thickened.  Remove from heat.  Add butter and lemon juice.  Serve hot over Carrot pudding.  Serves four.

My mom decided to serve our carrot pudding with Buttermilk Caramel Syrup from "Our Best Bites" , otherwise known as "liquidy crack" in my world.
My grandma True Feild in 1986 looking at a monument in Wyoming. 

1 comment:

Janette said...

My mouth is watering. I didn't know it had potato?!
Thanks for posting.