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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the dry ingredients and set them aside. Grease completely three large (25-ounce) tin. | 2. cans, such as the kind used for tomato purée. | 3. Do NOT use the plastic-lined variety(Alternatively, grease one large steaming mold, with a hole in the center. Or improvise). | 4. Add the potatoes and mix well. | 5. Then, in turn, add the baking soda, the carrots, the bread crumbs, and the Crisco, making sure that you mix well after adding each ingredient. This matters, so do it! You may have to get some help from King Kong to blend adequately after adding the shortening. | 6. Add, in sequence, the brown sugar, the beaten egg, the lemon extract, and the vanilla, mixing well after each addition. Now, add the dry ingredients. | 7. mixture, a bit at a time. The mixture will be extremely thick, and very difficult to mix. | 8. Add the walnuts and the raisins. | 9. Mix them inches Go ahead. You're strong enough. Push the mixture into the tins, with each about 3/4 full, or a little more. Seal the tins with aluminum foil, and use a rubber band to hold the foil on. (the pudding should not be exposed directly to the steam). | 10. Steam 1 1/2 to 2 hours, (until the pudding seems uniform. You can't overcook it, so err on the long side, please!) and cool if you're not going to serve it right now. | 11. Make the sauce by combining all of the sauce ingredients in a small saucepan and heating. | 12. until it bubbles and all ingredients are dissolved. | 13. To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot. | 14. Serving Information: makes about 5 pounds. | 15. DRY INGREDIENTS. | 16. This stuff keeps in the fridge nearly forever (at least a month) as long as you don't let. | 17. it dry out. | 18. Some add rum to this sauce. Suit yourself. I like it both ways. | 19. Decant or spoon out (depends on if you want to be fancy or not) and serve with sauce, also steaming hot. | 20. Then, don't eat for two days to make up for the calories. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups	sifted measured	-	-	-	-
cinnamon	1 1/2	teaspoons		-	-	-	-
clove	3/4	teaspoon		4.3155	1.0321	0.094	0.2048
salt	1 1/2	1/2		-	-	-	-
double acting baking powder	2	teaspoons		-	-	-	-
potato	1 1/2	1/2	raw grated	-	-	-	-
baking soda	1 1/2	teaspoons		0.0	0.0	0.0	0.0
carrot	1 1/2	1/2	raw ground	78.72	18.3936	1.7856	0.4608
breadcrumb	1 1/2	cups	toasted	-	-	-	-
crisco shortening	1 1/2	cups		-	-	-	-
brown sugar	1 1/2	cups		1254.0	323.697	0.396	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
lemon extract	1 1/2	teaspoons		1.41	0.48	0.045	0.009000000000000001
vanilla	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
walnut	1 1/2	cups	chopped	2890.68	0.0	0.0	327.0
raisin	15	ounces		1284.232	338.1527	14.4157	1.9561
water	1/4	cup		0.0	0.0	0.0	0.0
brown sugar	1/2	cup		1254.0	323.697	0.396	0.0
vanilla	1	teaspoon		18.144000000000002	0.797	0.0038	0.0038
lemon extract	1	teaspoon		1.41	0.48	0.045	0.009000000000000001
cornstarch	1/8	teaspoon	divided	1.27	0.3042	0.0009	0.0002
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.