Carrot Pudding
1 c. shredded carrots
3 eggs
1c. oil
3 c. flour
1 c. molasses
1/2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
2 tsp. vanilla
1 c. applesauce
1 c. raisins
1c. chopped walnuts
Beat eggs and sugar. Add oil and molasses. Add carrots and applesauce. Add flour and spices. Add raisins and nuts. Place in a well oiled steamed pudding mold. Steam in a large pan with hot water 1/3 of the way up the sides, for about 3 hours. Let cool a bit. Spoon into serving bowls and top with Boud's Pudding Sauce.
Boud's Pudding Sauce
1 cube of butter
3 Tbsp. flour
2 c. water
1 c. sugar
1 tsp. vanilla or rum flavoring (you chose which flavor you like best.)
Shake of nutmeg
Melt butter in a saucepan. Add flour. Stir until smooth. Add sugar and flavoring. Stir and cook until thickened. Add nutmeg. Serve hot over carrot pudding.
Recipe shared by Robin.
