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The Ladybugs' Recipes

Carrot Pudding

From:  Ellen

Ingredients:

Pudding:
2 T
1 c
1 tsp
1 c
1 tsp
2 tsp
2 c
2 c
1 tsp
2
1 c
2 tsp
2 c
1 c
1 tsp 		melted butter
flour
nutmeg
milk
baking powder
cinnamon
brown sugar
bread crumbs
allspice
eggs, beaten
raisins
soda
grated raw carrot
nuts
cloves
Hard Sauce:
1/2 c
2 c
1 tsp
 OR
1 T 		butter
confectioners' sugar
vanilla
 
whiskey
Hot Sauce:
2 c
1/4 tsp
1 T
1 c
1/4 tsp 		water
salt
butter
sugar
lemon extract

Procedure:

Cake:

  1. Preheat oven to 350° F.
  2. Grease & flour 3 – 1 lb coffee cans.
  3. Fill 3/4 full.
  4. Place on racks in roaster with a little water in pan.
  5. Cover tightly and bake for three hours.
     
  6. To serve, heat in oven till piping hot.
  7. Slice and serve with hard sauce.
  8. Cover with hot sauce.
Hard Sauce:
  1. Mix well.
  2. Add red food coloring to half of the mixture.
  3. Roll in waxed paper and freeze.
Hot Sauce:
  1. Bring to a boil.
  2. Add sugar and cornstarch.
  3. Boil till thick.
  4. Add lemon extract.