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Flaming Plum Pudding
1/2 c Butter/margerine
1.5 c Brown sugar--firmly packed
2 Eggs
1 ts Vanilla
1 c Peeled and grated carrots
1 c Peeled and grated apples
1/2 c Raisins
1 c Pecans--coarsely chopped
1 c Sifted flour
1 ts Baking soda
1/2 ts Salt
1 c Fine dry, white bread crumbs
Flaming Plum Pudding CARAMEL SAUCE (To follow) Cream butter and sugar.
Beat in eggs and vanilla; stir in carrots and apples, raisins and nuts.
Sift together flour, soda and salt; stir into creamed mixture.
Add crumbs and 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 a string.
Place mold on a rack in covered pot/kettle.
Water should come halfway up on the mold.
Steam for 3 hours.
Unmold pudding onto a serving plate.
Flame if you wish.
Serve hot with warm Caramel Sauce.
Caramel Sauce: Combine 1/2 cup brown sugar, firmly packed, 1 tblspn cornstarch and 1/8 tsp of salt in a small saucepan.
Add 1 cup boiling water; cook until thickened and clear, stirring constantly.
Remove from heat and stir in 2 tblspns butter and 1 tsp vanilla.
TO FLAME PUDDING: Soak sugar cubes in lemon extract tinted with red food color.
Just before servi, place 2 or 3 cubes on top of pudding or several around the sides, NOT TOUCHING PUDDING, (use a metal or flame-proof dish).
Light the cubes.
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