Carrot Pudding with Vanilla Sauce

Yield: 6 servings

Ingredients

Carrot Pudding

• 1/2 cup butter or shortening*
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup grated carrot
• 1 cup grated potato
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 cup golden raisins
• 1 cup chopped walnuts

Vanilla Sauce

• 1/3 cup granulated sugar
• 1 cup milk
• 1 tablespoon vanilla extract
• 1 tablespoon butter, softened
• 2 tablespoons flour

Instructions

Carrot Pudding

1. Sift dry ingredients and spices. Stir in raisins, nuts and shredded vegetables. Mix well. Fill greased pudding mold 2/3 full. (You can use a metal or Pyrex bowl.) Cover tightly and steam for 3 hours.
2. Serve pudding warm with sauce.

Vanilla Sauce

1. Heat milk, sugar and vanilla extract. Mix flour and butter together, stir into milk mixture. Cook until sauce has thickened and flour has cooked.

Notes

* Use if you use the food processor to grate the potatoes and carrots. You can leave it out if you grate them by hand.