Sunday, August 1, 2010

Carrot Pudding

½ cup butter
½ cup brown sugar
1 egg, slightly beaten
1 cup grated raw carrots
2 t grated lemon rind
½ cup raisins
1 cup currants
1¼ cups flour
1 t baking powder
½ t salt
½ t nutmeg
½ t cinnamon
½ t baking soda

Mix together the butter, sugar, egg, carrot, lemon rind, raisins, and currants. Sift together the dry ingredients and mix with the carrot mixture. Pour into a buttered casserole dish and bake in a 350°F oven for about 1¼ hours or until firm.

Serve 6-8

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