Place mold in large pot (stock pot works well) with 3-inches of water in bottom. Fill mold with pudding mixture and secure top with lid or tightly wrapped foil. Add flour mixture to carrot mixture and mix to combine well. In separate large bowl, whisk together flour, cloves, cinnamon, baking soda and nutmeg. In large bowl, combine carrots, potatoes, sugar, butter, currants and raisins. Pudding: Grease a 6 or 7 cup pudding mold or heat-proof bowl. This advertisement has not loaded yet, but your article continues below.
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