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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Grandma Harris' Christmas Carrot Pudding Recipe

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This recipe for Grandma Harris' Christmas Carrot Pudding is from The Jennings-Southern Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup brown sugar

1 cup grated suet

1 cup grated carrots

1 cup grated potato

1 cup all purpose flour

1 egg

1 1/2 cups rinsed raisins

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground cloves

1 lb. candied fruit, if desired (cherries, pineapple)
Directions:
Directions:
Put brown sugar in a bowl then add grated suet and blend with a pastry blender or electric beater. Add grated potato and carrot next; then the egg. Now use a large, wooden spoon to mix.

Combine all dry ingredients and add to the sugar/suet mixture next.

Add raisins and candied fruit which have been sprinkled with a small amount of flour (this prevents fruit from sinking). Stir until thoroughly mixed.

Fill greased bowl (or jars 1/2 full - without lid) and put in a pan with a trivet on the bottom and enough water to form a continuous steam. Check level of water from time to time. Steam for 4 hours. (When cooled, put lids on the jars.)

Serve with brown sugar sauce drizzled on top.

 

 

 

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