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Old Fashioned Carrot Pudding

1 cup grated carrots
1 cup grated potatoes
1 cup flour
1 cup brown sugar
1 cup (1 cube) butter
1 tsp baking soda
1/2 tsp each ground cinnamon, ground cloves, ground nutmeg
1 cup raisins
1 cup dried currants
1 cup citron
1 cup crushed walnuts

Save, rinse, and thoroughly wash vegetable or soup cans for several
weeks prior to making this recipe. You will need about half a
dozen cans.

Allow butter to warm to room temperature. Grate carrots and peeled
potatoes into mixing bowl. Sift together into bowl flour, soda,
and spices, stirring slowly into grated vegetables. Add softened
butter and stir in. Slowly stir in sugar.

Let batter rest for 5 minutes and stir in walnuts, fruit, and citron
before spooning into cans, tapping to elminate air pockets. Fill
cans 2/3 full. Do not overfill, because batter will expand when

Cover tops of cans with aluminum foil and place on rack in 2-3 inch
water bath in large pot. Steam at high simmer for 2 hours, making
sure that cans are not touching the bottom or sides of the steamer

Serve piping hot with hard sauce (very traditional, recipe is in
Joy of Cooking, but to me it's sickenly oversweet) or high quality
vanilla ice cream (which we prefer now).

This pudding can be steamed ahead of time and kept covered and
refrigerated for several days, but it should be heated piping hot
just before serving.


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