Lucy's Carrot Pudding Best Dishes

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Lucy's Carrot Pudding

"Our own family likes this dessert at some stage in the holidays. This dessert can be served warm or cold, and is ideal crowned off with lemon sauce, ice cream, or whipping cream. The pudding is baked in 12 to sixteen ounce cans. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

1/2 cup butter
1 cup white sugar
1 tablespoon minced carrot (non-compulsory)
1 cup peeled and shredded potatoes
1 cup all-reason flour
2 cups raisins
salt to flavor
1 teaspoon ground cinnamon
1/four teaspoon ground nutmeg
1 teaspoon baking soda
half cup inexperienced apples
1/2 cup white sugar
1 1/2 tablespoons cornstarch
1 cup water
2 tablespoons butter
1 1/2 tablespoons lemon juice

Instructions :

Prep :	Cook : 8M	Ready in :

Cream half cup butter or margarine and 1 cup sugar. Mix in carrots, potatoes, and raisins. Sift flour, baking soda, salt, and spices collectively; blend into the creamed combination. Stir in apples.
Fill cans 2/three complete with pudding combination. Cover with foil.
Place cans in a roasting pan with 2 to 3 inches of water. Steam at three hundred tiers F (150 stages C) for 2 half of to three hours.
Stir together 1/2 cup sugar and cornstarch. Combine aggregate with water in a saucepan. Cook and stir over low warmness till thick. Stir in 2 tablespoons butter or margarine and lemon juice. Serve warm over pudding.

Notes :

Try using a Reynolds® sluggish cooker liner on your sluggish cooker for less complicated cleanup.

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