Carrot Pudding




 

1 Cup Granulated Sugar

1 1/2 Cups Flour

1 Cup Suet

1 Tsp Soda

1 Cup Raisens

1 Tsp Nutmeg

1 Cup Potatoes

1/2 Tsp Salt

1 Cup Carrots

 

Use grinder and grind in following order; suet, raisins, potatoes then carrots combine all ingredients in large bowl and mix with hands until crumbly. Put in greased mold and steam for three (3) hours. Pressure cooker: cover mold with foil, put 3 1/2 cups water in cooker, use rack-close, do not use weight. Allow a small stream of steam to escape for 45 minutes. Then set weight at five (5) lbs and cook for one (1) hour after control jiggles. Serve with carmel sauce.

 

6 tbsp butter

1/3 cup granulated suar

1/3 cup brown sugar

1 pint whipping cream

Pinch of salt

 

Cook all ingredients slowly for 15 minutes, stirring often. Serve warm