CARROT PUDDING

Pam Williams

Bring 1 C sugar, 2-1/2 C water, 3 T butter, 1/2 C raisins to boil in 3-4 qt pan with a lid. Mix 1/4 t soda, 3/4 t baking powder, 1/2 t salt, 1/2 t cloves, 1/2 t cinnamon, 1 C flour. Mix 1 egg, 2 T soft butter, 1/3 C plus 1 T bn sugar, 1/2 C grated raw carrot, 1 t grated orange rind, 1 t grated lemon rind, 2 t orange juice, 1/2 C chopped nuts. Mix together and drop into syrup by spoonfuls. Should be at least 8 spoonfuls. Cover, steam over low about 45 min. Spoon syrup over servings of warm pudding, top w/ whipped cream. Print Recipe