Sunday, March 23, 2008

Carrot Pudding

From Granny Robertson. None of us has ever made it – we just relied on her to do it.

1 cup shortening
1 cup sugar
1 egg
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon soda
½ teaspoon salt
1 cup breadcrumbs
1 cup flour
1 cup raisins
1 cup nuts
1 cup carrots, grated
1 cup potatoes, grated

Cream sugar and shortening, add egg and mix. Mix dry ingredients together and add creamed mixture alternately with grated vegetables. Put in #3 shortening can and cover with foil. Place foil covered can in pan that you can cover. Add 4 inches of water to pan. Cover and boil gently 3-4 hours. Add water as needed.

¼ cup butter
1 egg
½ cup sugar
1 cup whipping cream

Cook ½ hour in double boiler stirring constantly. Cool and fold into whipped cream.

No comments: