Recipe for cooking carrot pudding with vanilla sauce

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Carrot Pudding with Vanilla Sauce

1/2 c. butter or shortening*
1/2 c. sugar
1/2 c. brown sugar
1 c. grated carrot
1 c. grated potato
1/2 tsp. salt
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1 c. golden raisins
1 c. chopped walnuts

* Use if you use the food processor to grate the potatoes and carrots. You can leave it out if you grate them by hand.

Sift dry ingredients and spices. Stir in raisins, nuts and shredded vegetables. Mix well. Fill greased pudding mold 2/3 full. (You can use a metal or Pyrex bowl.) Cover tightly and steam for 3 hours.

Serve pudding warm with sauce.

Makes approximately 6 servings.

Sauce for Carrot Pudding
1/3 c. sugar
1 c. milk
1 Tbsp. vanilla extract or flavoring
1 Tbsp. butter, softened
2 Tbsp. flour

Heat milk, sugar and vanilla extract or flavoring. Mix flour and butter together, stir into milk mixture. Cook until sauce has thickened and flour has cooked.