Pudding Recipe — Old Fashioned Carrot Pudding

I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.

Ingredients

• ½ cup shortening
• 1 cup white sugar
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 cup grated carrots
• 1 cup raisins
• 1 cup chopped walnuts
• ¾ cup white sugar
• 1 ½ teaspoons cornstarch
• 1 pinch salt
• 1 ¼ cups hot water
• 3 ½ teaspoons butter
• 3 ½ teaspoons lemon juice
• 1 ½ teaspoons vanilla extract

Cooking Directions

1. In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
2. Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
3. To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

Nutrition Facts

• calories372.1
• carbohydrateContent55.3 g
• cholesterolContent3.1 mg
• fatContent16.6 g
• fiberContent2.1 g
• proteinContent3.7 g
• saturatedFatContent3.6 g
• sodiumContent268.7 mg
• sugarContent38.3 g