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STEAMED
CARROT PUDDING
I make this weeks ahead of the holiday. Steam for 2 hours. Cool and
refrigerate or freeze. On the day of the dinner, steam for the additional
2 hours. I have an antipathy toward the chemicalized candied peels that
appear in the market around holiday time. I keep meaning to make my own
candied peels. In the meantime, I use fresh grated orange peel in this
recipe, a tablespoon or two, instead of the candied orange peel.
1 c. coarse dried bread crumbs
1 c. firmly packed light brown sugar (I use
less)
1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground allspice
1/2 t. ground nutmeg
1 egg
1/2 c. diced candied orange peel
1 c. golden raisins
1 c. grated scraped raw carrot
1 c. grated peeled raw potato
1 c. chopped peeled tart apple
1/2 c. butter or margarine
1. Combine all ingredients in order given; mix well.
2. Pack into greased iVquart pudding mold or bowl with similar shape that
is heat-proof. Cover and steam for 4 hours, or until done.
3. Serve warm, topped with Hard
Sauce and a few strips of candied orange peel, if desired.
8-10 servings
From "Women's Day Encyclopedia of Cookery, Vol. 2
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