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Jewish Recipes --> Recipes --> Desserts --> Pudding

Carrot Pudding
Recipe Ingredients:
  • 1 cup uncooked shredded carrots
  • 1 cup uncooked shredded potatoes
  • 1 cup sugar
  • 2 cups raisins
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup melted shortening

Sift flour with spices, add raisins. Combine carrots, potatoes, shortening and sugar. Add dry ingredients and raisins; mix thoroughly.

Fill well oiled, 1-pound cans 2/3 full.

In pressure cooker, steam 20 minutes with petcock open. Close petcock and cook 50 minutes at 10 pounds pressure. For high altitude it should be 15 pounds for 50 minutes.

Lemon Sauce for Carrot Pudding

1 1/2 cups hot water
1 1/2 tablespoons corn starch
2 tablespoons lemon juice
1/4 cup sugar
1 1/2 tablespoon butter
Grated rind of 1/4 lemon

Combine cornstarch and sugar. Add hot water slowly, stirring constantly. Add grated lemon rind.

Cook over hot water, stirring constantly until thickened. Add lemon juice and butter. Serve warm over Carrot Pudding.

Desserts -- Rosh HaShanah

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods