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Carrots

Carrot Pudding

Guest recipe from Rebecca Young, Lisbon, Iowa

“Dear Kristi: The following is a really special recipe I was given by a friend, Mary Christiansen of Quinault, Washington. She received it from her paternal grandmother, Leone Northrup. I was suspect of this the first time I was offered it, but it was FABULOUS!”

Makes 4 pints

  • 1 cup raw, grated carrot
  • 1 cup raw, grated potato
  • 1 cup sugar
  • 1 cup nuts
  • 1/4 cup oil
  • 1 tsp. each of cinnamon, cloves, nutmeg and soda
  • 1/2 tsp. salt
  • 1 cup raisins
  • 3 Tbsp. cold STRONG coffee

Combine and fill pint jars just over 1/2 full.

Steam in water bath canner 3 to 3-1/2 hours. Jars will seal and it keeps forever (she wasn’t kidding!).

To serve:
Set the opened jar in boiling water till the pudding is warm or heat in microwave.

Serve with hard sauce of:
1-1/2 Tbsp. of butter and 3 Tbsp. flour (melt butter and blend in flour). Add 3/4 cup brown sugar and 1-1/2 cup water. Boil till thick. Add a pinch of salt and 1/2 tsp. of vanilla.

“I hope everyone enjoys this as much as I did. It is a great put-up food for the winter and the only dessert that comes out of a jar in our house (hahaha).”

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