MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steamed Carrot Pudding
Categories: Vegetables, Potatoes, Fruits, Sauces
Yield: 8 Servings

1/2 c Butter; softened
1/2 c Granulated sugar
2 lg Eggs; room temp, lightly
- beaten
1 ts Vanilla extract
1 c A-P flour
1 ts Baking powder
1 ts Baking soda
1 ts Table salt
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground cloves
1 c Shredded peeled carrots
1 c Shredded, peeled potatoes;
- uncooked
1 c (ea) raisins, chopped dates,
- nuts

MMMMM-----------------------VANILLA SAUCE----------------------------
1/2 c Sugar
2 tb Cornstarch
1/4 ts Table salt
2 c Cold water
1/4 c Butter; in cubes
2 1/2 ts Canilla extract
ds Ground nutmeg

In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine
the dry ingredients and spices; gradually add to creamed
mixture. Stir in the carrots, potatoes, raisins, dates
and nuts.

Pour into a well-greased 6-cup pudding mold or metal
gelatin mold. Cover with foil. Place on a rack in a
stockpot. Add 1 in. boiling water to stockpot; cover and
boil gently for 1 1/4 to 1 1/2 hours or until a
toothpick inserted in the center comes out clean,
replacing water as needed. Let stand for 5 minutes
before unmolding.

Meanwhile, in a small saucepan, combine the sugar,
cornstarch and salt. Stir in water until smooth. Bring
to a boil over medium heat; cook and stir for 1-2
minutes or until thickened. Remove from the heat. Stir
in the butter, vanilla and nutmeg.

Serve sauce with warm pudding.

Ann Searcey, Kettering, Ohio

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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