Grandma Blackburn's Carrot Pudding

Steamed Christmas Pudding
A superb way to end a holiday meal - glamorous when flamed

1/2 cup butter, softened
1 1/2 cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1 cup peeled, grated carrots
1 cup peeled, grated apples
1/2 cup raisins
1 cup pecans, coarsely chopped
1 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fine dry, white bread crumbs

Cream butter and sugar. Beat in eggs and vanilla; stir in carrots, fruit and nuts. Sift flour, soda and salt; stir into creamed mixture. Add crumbs; mix well.

Spoon into well-oiled 1 1/2 quart mold. Cover securely with mold lid or several thicknesses of wax paper tied in place with string.

Place mold on a rack in covered kettle of boiling water. (Water should come halfway up on the mold). Steam for 3 hours. Unmold pudding onto serving plate; flame if you wish (directions follow). Serve hot with warm Caramel Sauce. Serves 8 to 10.

Caramel Sauce:
1/2 cup brown sugar, firmly packed
1 Tablespoon cornstarch
dash of salt
1 cup boiling water
2 Tablespoons butter
1 teaspoon vanilla

Combine dry ingredients in small saucepan; add water. Cook until thickened and clear; stir constantly. Remove from heat; stir in butter and vanilla.

To flame pudding: Soak sugar cubes in lemon extract tinted with red food color. Just before serving, place 2 or 3 cubes on top of pudding or several around sides, not touching pudding (use a metal or flameproof dish). Light the cubes.
Mrs. Darlene Furman, Nebraska

Grandma found this recipe in the newspaper and made a few changes to it. Instead of grating the apples she chopped them. She used 1 1/2 cups sifted flour, added 1/2 teaspoon baking powder and used 3/4 cup bread crumbs. She also added 1/4 teaspoon of both cinnamon and nutmeg. I remember Grandma cooking the pudding in soup cans or vegetable cans.