Carrot Pudding With Pineapple Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Dessert | 6 | Servings | |
INGREDIENTS
| 1 | c | Raw carrots |
| 1 | c | Raisins |
| 1 | c | Raw Irish potatoes |
| 1/2 | t | Ground cloves |
| 1/2 | t | Ground nutmeg |
| 1 | t | Baking powder |
| 1 | c | Flour |
| 1 | t | Ground cinnamon |
| 1 | t | Butter or margarine |
| 1/2 | c | Sugar |
| 2 | T | Flour |
| 2 | T | Butter or margarine |
| 1 | c | Boiling pineapple juice |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 307
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: <1mg
Sodium: 133.3mg
Potassium: 346.3mg
Carbohydrates: 65.4g
Fiber: 2.8g
Sugar: 39.9g
Protein: 3.7g