Lucy&#39;s Carrot Pudding So Tasty

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Lucy's Carrot Pudding

"Our circle of relatives likes this dessert throughout the holidays. This dessert may be served hot or bloodless, and is right 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 :

half of cup butter
1 cup white sugar
1 tablespoon minced carrot (non-obligatory)
1 cup peeled and shredded potatoes
1 cup all-reason flour
2 cups raisins
salt to flavor
1 teaspoon floor cinnamon
1/four teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup inexperienced apples
half cup white sugar
1 half tablespoons cornstarch
1 cup water
2 tablespoons butter
1 half 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 together; blend into the creamed combination. Stir in apples.
Fill cans 2/three complete with pudding aggregate. Cover with foil.
Place cans in a roasting pan with 2 to three inches of water. Steam at three hundred levels F (one hundred fifty degrees C) for two half to a few hours.
Stir together half cup sugar and cornstarch. Combine mixture 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 the usage of a Reynolds® sluggish cooker liner for your sluggish cooker for less complicated cleanup.

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