** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Run carrots and potatoes through a food chopper (medium blade).
2. Add raisins and butter. Mix dry ingredients with flour; add to carrot mixture.
3. Pour into a one pound coffee can; steam slowly in boiling water for two hours.
4. Can be cooked in a casserole in water in a 250 degree oven.
5. Serves 6 to Serve with pineapple sauce. To make Pineapple Sauce: Mix sugar and flour; add boiling pineapple juice gradually, stirring constantly.
6. Cook until mixture thickens, adding butter and stir until dissolved.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Pineapple, Butter, Gluten, Potato, Natural Sweeteners, Fructose Malabsorption allergies.