Carrot pudding with pineapple sauce

6 Servings

Ingredients

Quantity Ingredient
1 cup Raw carrots
1 cup Raisins
1 cup Raw Irish potatoes
½ teaspoon Ground cloves
½ teaspoon Ground nutmeg
1 teaspoon Baking powder
1 cup Flour
1 teaspoon Ground cinnamon
1 teaspoon Butter or margarine
½ cup Sugar
2 tablespoons Flour
2 tablespoons Butter or margarine
1 cup Boiling pineapple juice

Directions

PINEAPPLE SAUCE

Run carrots and potatoes through a food chopper (medium blade). Add raisins and butter. Mix dry ingredients with flour; add to carrt nixture.

Pour into a one pound coffee can; steam sluwly in boiling water for two hours. Can be cooked in a casserole in water in a 250 degree oven. Serves 6 to 8. Serve with pineapple sauce.

To make Pineapple Sauce: Mix sugar and flour; add boiling pineapple juice gradually, stirring constantly. Cook until mixture thickens, adding butter and stir until dissolved.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

Related recipes