20 ounces raw carrots, peeled
27 ounces raw potatoes, peeled
2 pounds granulated sugar
1 pound margarine
20 ounces raisins
20 ounces dates, chopped
12 ounces nuts, chopped
1 pound all-purpose flour
4 teaspoons baking soda
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon nutmeg
1/4 teaspoon salt
Servings: 48
1. Peel and grate carrots and potatoes.
2. Cream sugar and margarine on medium speed, using flat beater.
3. Add raisins, dates, and nuts to creamed mixture. Add carrots and potatoes. Mix on low speed until blended.
4. Combine dry ingredients. Add to fruit mixture. Mix on low speed until blended.
5. Portion mixture with No. 16 dipper into greased muffin pans. Cover each filled pan with an inverted empty muffin pan. Steam for 40-45 minutes. Serve warm with Vanilla Sauce, Hard Sauce, or Nutmeg Sauce.
6. Garnish with holly leaf and whole cranberries for Christmas.
Notes: VARIATION:
Flaming Pudding. Dip sugar cube in lemon extract. Place on hot pudding and light just before serving.
27 ounces raw potatoes, peeled
2 pounds granulated sugar
1 pound margarine
20 ounces raisins
20 ounces dates, chopped
12 ounces nuts, chopped
1 pound all-purpose flour
4 teaspoons baking soda
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon nutmeg
1/4 teaspoon salt
Servings: 48
1. Peel and grate carrots and potatoes.
2. Cream sugar and margarine on medium speed, using flat beater.
3. Add raisins, dates, and nuts to creamed mixture. Add carrots and potatoes. Mix on low speed until blended.
4. Combine dry ingredients. Add to fruit mixture. Mix on low speed until blended.
5. Portion mixture with No. 16 dipper into greased muffin pans. Cover each filled pan with an inverted empty muffin pan. Steam for 40-45 minutes. Serve warm with Vanilla Sauce, Hard Sauce, or Nutmeg Sauce.
6. Garnish with holly leaf and whole cranberries for Christmas.
Notes: VARIATION:
Flaming Pudding. Dip sugar cube in lemon extract. Place on hot pudding and light just before serving.
Last edited: