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Carrot Pudding
2 cups grated raw apple
2 cups grated raw sweet potato
2 cups grated raw carrot
3/4 cup sugar
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons freshly
grated nutmeg
3/4 cup butter or margarine, melted
1/2 cup chicken stock or water
1/2 cup apple juice
3/4 cup raisins
2 cups flour
Grease a 9 x 13 baking dish and set aside.
Preheat oven to 325F and then raised to 350oF
In the workbowl of a food processor, grate the apple, sweet potato, and carrot. Transfer to a large bowl.
Combine the sugar, salt, baking soda, cinnamon, and nutmeg, and add to the carrot mixture.
Add the melted butter or margarine, stock or water, apple juice and raisins.
Add the flour and mix well.
Pour into the prepared baking dish and cover with foil.
Bake for 45 minutes, remove cover and raise oven temperature to 350F. Bake an additional 15 minutes or until liquid is absorbed.
Allow to rest for 10 minutes and cut into squares.
Optional: For individual portions, divide batter into the cups of a muffin tin.
May be made a day ahead and reheated.
Serves 10 - 12.
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