Lucys Carrot Pudding Recipe

Lucys Carrot Pudding Recipe

  • 1/2 cup butter
  • 1 cup white sugar
  • 1 tablespoon minced carrot (optional)
  • 1 cup peeled and shredded potatoes
  • 1 cup all-purpose flour
  • 2 cups raisins
  • salt to taste
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 cup green apples
  • 1/2 cup white sugar
  • 1 1/2 tablespoons cornstarch
  • 1 cup water
  • 2 tablespoons butter
  • 1 1/2 tablespoons lemon juice
  1. Cream 1/2 cup butter or margarine and 1 cup sugar. Mix in carrots, potatoes, and raisins. Sift flour, baking soda, salt, and spices together; mix into the creamed mixture. Stir in apples.
  2. Fill cans 2/3 full with pudding mixture. Cover with foil.
  3. Place cans in a roasting pan with 2 to 3 inches of water. Steam at 300 degrees F (150 degrees C) for 2 1/2 to 3 hours.
  4. Stir together 1/2 cup sugar and cornstarch. Combine mixture with water in a saucepan. Cook and stir over low heat until thick. Stir in 2 tablespoons butter or margarine and lemon juice. Serve warm over pudding.
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