- flour - 1 glass
- cinnamon - 1 teaspoon
- nutmeg - 1 teaspoon
- Jamaican Pepper - 1 teaspoon
- soda - 1 teaspoon
- ground cloves - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- bread crumbs - 1 glass
- brown sugar - 1 glass
- carrots - 1 glass
- potatoes - 1 glass
- raisins - 1 glass
- walnuts - 1 glass
- of inner fat - 1 glass
- black molasses - 1 st. a spoon
- eggs - 2 pieces
Carrot pudding will become your favorite treat for your children. Preparation: Chop the carrots and potatoes. Grind walnuts. Sift flour, cinnamon, nutmeg, Jamaican pepper, cloves and salt together into a large bowl. Add brown sugar, breadcrumbs, carrots, raisins, walnuts and lard. Mix all the ingredients well. Mix with molasses and lightly beaten eggs. Put the resulting mass in one large form or divide it into several small molds. Put the form in a steamer and cook for 3 hours (or 1.5 hours for 8 small molds). Make sure that the water in the base of the steamer is not boiled. Cool the finished pudding in the form for 10 minutes. Then remove from the mold and serve. Pudding can also be wrapped and frozen.
Servings: 8