Carrot Pudding Recipe

Ingredients for Carrot Pudding

• For Pudding
• 1 cup brown sugar
• 1 cup grated carrots
• 1 cup grated raw potatoes
• ¾ cup vegetable shortening
• 1 cup seeded raisins
• ½ cup breadcrumbs
• ½ cup milk
• 1½ cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon mixed spices
• 1 cup currants
• Prune sauce
• For Sauce
• ½ lb. prunes
• 1 wineglassful sherry wine
• 1 lemon
• ½ teaspoon powdered cinnamon

Instructions

1. For pudding.
2. Cream vegetable shortening and sugar together, add carrots, potatoes, raisins, currants, crumbs, flour, baking powder, salt, and milk.
3. Turn into vegetable shorteninged mold, cover, and steam steadily for three hours.
4. For sauce.
5. Soak prunes in water over night, after first washing them.
6. Next day put them in pan with water they were soaked in, just enough to cover them, simmer gently until quite soft.
7. Do not allow to boil, or fruit will be spoiled.
8. Take out stones, crack some, and save kernels.
9. Rub prunes through sieve, add sherry, kernels blanched, grated rind and strained lemon juice, and cinnamon, and then, if thicker then, if thicker than rich cream, add more wine, or water, and use.