Old Fashioned Carrot Pudding

Ingredients

• 1 teaspoon baking soda 
• 3.5 teaspoons butter 
• 1 cup carrots grated
• 1.5 teaspoons cornstarch 
• 1.5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 1 teaspoon ground nutmeg 
• 3.5 teaspoons juice of lemon 
• 1 cup raisins 
• 1 pinch salt 
• 0.5 cup shortening 
• 1.5 teaspoons vanilla extract 
• 1 cup walnuts chopped
• 1.3 cups water hot
• 0.8 cup sugar white

Equipment

• bowl
• frying pan
• sauce pan
• aluminum foil
• dutch oven

Directions

1. In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy.
2. 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.
3. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
4. 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.
5. Remove from the mold.
6. Serve with warm lemon sauce.
7. 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.
8. Serve warm over the pudding.