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, .