Carrot Pudding

14 ingredients
4 steps

Ingredients

  • 1/2 c. Crisco
  • 1/2 c. brown sugar
  • 1 egg
  • 1 c. grated raw carrots, firmly packed
  • 1/2 c. seedless raisins
  • 2 tsp. thinly cut lemon peel
  • 1 1/4 c. flour
  • 1/2 tsp. soda
  • 1 Tbsp. water
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 c. chopped walnuts

Directions

  1. 1
    Boil parsnips until almost tender; drain.
  2. 2
    In a baking dish, melt butter or bacon drippings with enough brown sugar to form a syrup.
  3. 3
    Place parsnips in this; season with salt and pepper.
  4. 4
    Bake slowly until a golden brown.

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