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Steamed Carrot & Potato Pudding
From "Recipes from America's Restored Villages" (by Jean Anderson)

This old fashioned steamed pudding
hails from the Boothbay Harbor
region of Maine.  It's spicy, sweet
and moist.  You will need a steamed
pudding mold for this recipe.

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1 cup sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 cup sugar
1 cup seedless raisins, finely chopped
1 cup coarsely grated raw carrot (about 1 large carrot)
1 cup coarsely grated raw potato (about 1 medium sized potato)
1/4 cup melted butter

Place flour, soda, cinnamon, nutmeg, salt, cloves and sugar in a large mixing
bowl and stir well to mix.

Add raisins and using your hands toss in the dry mixture until evenly coated
(the raisins will stick together, but keep working at it until the clumps are broken
up.

Add grated carrot and potato and mix in evenly with your hands.  Add melted
butter and keep working in with your hands until evenly distributed. (The
mixture at this stage will be dry and crumbly -- but don't worry -- it will turn into
pudding during the cooking process).

Spoon mixture into a very well-buttered 1-quart steamed pudding mold and
snap on the cover. Lower onto a rack in a deep kettle containing about 1 inch of
boiling water.  Check to make sure that the bottom of the pudding mod does not
actually touch the water.

Cover the kettle and steam the pudding for 3 hours -- the water on the bottom of
the kettle should boil slowly.  Check occasionally and add more boiling water if
kettle is becoming dry -- but don't add too much (you don't want the water to
touch the bottom of the pudding mold).

When pudding has steamed 3 hours, lift gently to a cake rack and let it cool
upright for 10 minutes with the lid still on the pudding mold.  Uncover modl,
loosen edges of pudding with a thin blade knife or spatula, then invert ona small
serving plate.

Cut into thin wedges and serve with fresh whipped cream.  This is a pudding
that is heavy with raisins, potato and carrot...moist, dense and rich.  Enjoy!
The Heart of New England
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