Title: Steamed Carrot Pudding
Categories: Crockpot Vegetable Dessert
Yield: 8 Servings
| | | Karen Adler FNGP13B |
| 1 | c | All-purpose flour |
| 1 | c | Brown sugar;firmly packed |
| 1 | ts | Soda |
| 1 | ts | Cinnamon |
| 1 | ts | Allspice |
| 1/2 | ts | Cloves;powdered |
| 1/3 | c | Soft butter |
| 1 | | Egg |
| 1 | c | Carrots;grated |
| 1 | c | Apples OR potatoes;grated |
| 1/2 | c | Golden raisins |
| HARD SAUCE |
| 1/4 | c | Butter |
| 1 1/4 | c | Powdered sugar |
| 1 | | Egg yolk |
| 1 | tb | Honey |
Place flour, sugar, soda, cinnamon, allspice and cloves in a mixing bowl.
Stir to ble nd. Add butter and egg. Mix until smooth. Stir in carrots,
apples and raisins. Turn batter into well buttered and floured 2 quart
coffee can. Pour 2 cups water into crockery pot. Set can of batter in
water. Cover can with foil, and cover top of crockery pot with foil. Put
lid on pot. Cook on high (300 degrees) 4 to 5 hours, or until a tester
inserted in center comes out clean. Serve warm with Hard Sauce. FOR HARD
SAUCE: Beat ingredients until creamy. From Extra-Special Crockerypot
Recipes by Lou Seibert Pappas.