RECIPE: CARROT PUDDING...this a great way to introduce more vegetables to your family's meals

This is a great steamed pudding and can be served with a warm vanilla custard or cold cream.
Very economical as it only contains 2 eggs and makes enough for  8 - 10 portions..great for family gatherings or cook and freeze the recipe in smaller portions for quick mid week meals.

In a large bowl mix together well and set aside for 1 hour
1 cup grated peeled raw potatoes
1 cup grated carrots
1 cup very cold shredded butter or margarine
2  cups sugar 
2 well beaten eggs.
2cups raisins
1/2 cup mixed peel or the zest & juice from 2 oranges or 2 lemons


After 1 hour
Combine in a cup:
4tsp baking soda and 1 tbsp hot water  and add this to the fruit mix along with:

3 cups all purpose flour
1 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground all spice
1/4 tsp ground nutmeg

Mix very well to combine


Then fold in 1/2 cup chopped nuts (optional)

Pour into buttered ovenproof pudding bowls or cans.
Filling 2/3 full.
Cover tightly with buttered parchment secured with kitchen string.

BECAUSE OF THE ACID FROM THE FRUIT DO NOT APPLY DIRECTLY TO FOIL PANS NOR COVERS, TOP WITH PARCHMENT FIRST THEN THE FOIL, LINE FOIL PANS WITH PARCHMENT FIRST.

Steam  in a double boiler or pan of boiling water  (take care not to let it dry, and top up with more boiling water as necessary).

 1 1/2 hours for smaller bowls ( 1 pound)
 and 2 hours plus for larger ones. ( 2-3 pound)

They are cooked when the top is firm to the touch,and they have risen over the top of the cans.

Remove from the pan using towels.

Wait 20 mins then unmold onto a warm plate and serve with sauce.

For extra flavor add any hard liquor to the mix before steaming or keep for the holidays and pour over 2tbsp hard liquor every 2 months after it has been steamed.
Store for the holidays in a fridge or very cold, dry place.