STEAMED CARROT PUDDING
(makes about 5 pounds)
2 cups all-purpose flour, sifted and measured
1 1/2 tsp cinnamon
3/4 tsp cloves
1 1/2 tsp salt
2 tsp double-acting baking powder
1 1/2 cups raw, grated, or ground potatoes
1 1/2 tsp baking soda
1 1/2 cups raw, ground carrots
1 1/2 cups bread crumbs
1 1/2 cups shortening
1 1/2 cups brown sugar
1 jumbo egg, or 2 large eggs, lightly beaten.
1 1/2 tsp lemon extract
1 1/2 tsp vanilla
1 1/2 cups finely chopped walnuts
15 oz raisins
1/4 cups water
1/2 cups brown sugar
1 tsp vanilla
1 tsp lemon extract
1/8 tsp cornstarch, well divided
1 Tbsp butter
Mix the dry ingredients and set them aside. Grease completely three
large (25-oz) tin cans, such as the kind used for tomato puraee.
Do NOT use the plastic-lined variety. Alternatively, grease one
large steaming mold, with a hole in the center. Or improvise.
Add the potatoes. Mix well. Then, in turn, add the baking soda,
the carrots, the bread crumbs, and the Crisco, making sure that
you mix well after adding each ingredient. This matters, so do it!
Add, in sequence, the brown sugar, the beaten egg, the lemon extract,
and the vanilla, mixing well after each addition.
Now, add the dry ingredients mixture, a bit at a time. The mixture
will be extremely thick, and very difficult to mix. Add the walnuts
and the raisins. Mix them in. Go ahead. You're strong enough.
Push the mixture into the tins, with each about 3/4 full, or a
little more. Seal the tins with aluminum foil, and use a rubber
band to hold the foil on. (the pudding should not be exposed
directly to the steam). Steam 1 1/2 to 2 hours, (until the pudding
seems uniform. You can't overcook it, so err on the long side,
please!) and cool if you're not going to serve it right now.
Make the sauce by combining all of the sauce ingredients in a small
saucepan and heating until it bubbles and all ingredients are
dissolved. To serve, reheat by steaming for at least 45 minutes,
or serve out of the original pot.