CARROT PUDDING

Carrot Pudding image

Provided by Julie Paasch

Time 2h45m

Number Of Ingredients 11

1 c carrots, peeled and ground
1 c potatoes, peeled and ground
1 c raisins
1 c flour
1/2 c white sugar
1/2 c brown sugar
1 tsp cinnamin
1 tsp allspice
1 tsp nutmeg
1 tsp baking soda, disolved in a little warm water
1 c shortening

Steps:

1. Mix all ingredients thoroughly.
2. We always made 6 batches at a time, figuring 1 batch per coffee can. To cook the pudding my mom filled greased small coffee cans about 2/3 full, covered with wax paper tied securely around the top of the can. Then she would place the cans in a canner with water in the bottom and cover with the lid. She would cook (steam) these for about 3 hours.
3. I didn't have any coffee cans, because we don't buy our coffee that way. I decided it would work by steaming it in the oven. I have seen recipes where food is put in a waterbath in the oven. So why not my Christmas Pudding? I found a "muffin pan" for making really tall muffins. At least that is what it looked like it was for. So I filled them 2/3 full and put waxed paper over the top of the whole muffin pan. Now, how to secure the wax paper? Brilliant idea, if I do say so myself, clothes pins. Worked great, putting the clothes pins around the edge holding the wax paper intact. Now, put the muffin pan in a deep roasting pan and put in a couple of inches of water. Aluminum foil to cover the whole pan and cook (steam) in oven for 2 hours. Worked great.