Steamed Carrot Pudding
1 ¼ cups flour
1 ½ cups sugar
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ½ cups grated carrot
1 ½ cups grated potato
¼ cup butter or margarine, melted
1 cup coarsely chopped nuts
1 recipe Butterscotch Sauce (see below)
Combine all ingredients, except Butterscotch Sauce, in large mixing bowl until well blended. Pour into an 8 cup greased pudding mold or divide into 2 or 3 empty, washed 26-28 ounce cans sprayed with non stick cooking spray, filling two thirds full. Cover with foil. Fill a roasting pan with 2 inches water. Place a rack in the pan and set pudding mold or cans on top of rack. Cover pan, and steam on low heat on top of stove for 2 hours. Check water level occasionally and add more, if necessary. Serve warm with Butterscotch Sauce. Makes 8 to 10 servings.
Butterscotch Sauce
1 ½ cups packed brown sugar
2/3 cup light corn syrup
½ cup water
Dash salt
2/3 cup evaporated milk
Combine brown sugar, corn syrup, water, and salt in small saucepan. Heat to boiling, stirring until sugar is dissolved. Continue cooking until a small amount forms a very soft ball in cold water (240 degrees). Remove from heat. Cool slightly, and then stir in evaporated milk. Makes 2 cups sauce.
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