This scrumptiously rich steamed pudding was a family tradition every Thanksgiving dinner when I was growing up. If you like carrot cake, this will be right up your alley and it absolutely sings when drizzled with a beautiful, warm caramel sauce! Both the carrot pudding and the sauce should be served warm.
Course: Dessert
Keyword: Carrot Pudding, Steamed Pudding
Servings: 6pints
Equipment
canner and pint sized canning jars/lids
Ingredients
1cupgrated carrots
1cupgrated potatoes
1 cupbuttermelted
1cupbrown sugar
½cupwhite sugar
1cupraisinschopped
1cuppecanschopped
1½cup flour
½tspbaking soda
1tspbaking powder
1 tspcinnamon
1tspallspice
1tspnutmeg
½tspcloves
Caramel Sauce
¼cupheavy cream
¼cupwhite corn syrup
¼cuplight brown sugar
Instructions
Carrot Pudding
Combine first 5 ingredients and allow to set, the sugars will pull the moisture from the vegetables.
Combine dry ingredients together, spices will blend easier if you mix a little sugar with them.Stir dry ingredients into vegetables, butter and sugar. Add raisins and nuts.
Grease inside of wide mouth canning jars, fill to about ⅔ full. Put on lids and set in hot water bath in canner. Boil 2½ hours. Jars will seal and pudding will keep indefinitely.
Caramel Sauce
In a saucepan, mix together cream, corn syrup and brown sugar over medium heat until well blended. DO NOT ALLOW TO BOIL.
Notes
Triple recipe will make 7 quarts, that just fills my canner.