Recipe - Fat Free Carrot Pudding

Alberta Barley - a hearty, healthy choice!

Fat Free Carrot Pudding
1 1/2 cups 1 1/2 cups 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp 1/2 tsp	barley flour raisins soda cinnamon nutmeg cloves	375 mL 375 mL 8 mL 8 mL 8 mL 2 mL
3 3/4 cup 2 tsp 1 1/2 cups 2 cups 2 cups	eggs honey OR sugar carrot chunks potato chunks	3 175 mL 10 mL 375 mL 500 mL 500 mL

Stir the dry ingredients together in a bowl. Place the other ingredients in a blender of food processor. Blend until the chunks are gone. Stir into the dry ingredients. Pour into a greased 2-quart bowl, cover with foil and steam 1 1/2 to 2 hours. Turn out onto platter and serve with rum or lemon sauce. A good dollop of whipped cream works too.
Hint: Have this treat on hand by frezzing it. It can then be reheated by steaming the thawed pudding for 30 minutes.
Note: the carrot and potato may be finely shredded but reduce quantity to 1 1/2 cups (375 mL).

From:

Miriam Schnee
Gwynne, Alberta