Microwave cook Margaret Eckford of West Vancouver gave us this recipe for carrot pudding which she adapted from an old-fashioned recipe. She says she has served it many times with great success and our taste panel rated it excellent.

If you don’t want a heavily fruited plum pudding, it’s a lighter and pleasantly spicy dessert that makes a nice ending to any winter meal, but is especially suitable for Christmas time.

To reheat the pudding, Margaret says to put it back in the mould, cover with Saran and microwave about five minutes.

CARROT PUDDING
1 cup packed finely grated carrot
1 cup packed finely grated potato
1 cup packed coarsely grated apple
1 cup raisins
1/4 cup sherry, rum or orange juice
1 cup dark brown sugar
1/2 cup butter or margarine
1 egg, beaten
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt

Prepare grated carrot, potato and apple (should weigh one pound).
Place the raisins in sherry and microwave on FULL power for one minute.
Cream together sugar and butter, add beaten egg.
Stir in grated carrot, potato and apple, raisins, flour, baking soda, cloves, cinnamon, nutmeg and salt, mixing well.
Spoon mixture into a greased two-quart mould (or pyrex bowl or batter bowl), leaving a 2-inch space at the top.
Cover with palstic wrap.
Cook in microwave on FULL power for ten minutes.
Test with a skewer to see if cooked. Skewer should come out clean.
Leave in mould for five minutes, then turn out onto a plate.
Serve hot with creamy rum sauce.

CREAMY RUM SAUCE
1/2 cup sugar
2 tablespoons cornstarch
1/4 tablespoon salt
1 1/2 cups of milk (see note)
1/4 cup butter or margarine
1/8 teaspoon ground nutmeg or mace
1/2 cup rum

In a three-quart microwave utensil, mix sugar, cornstarch and salt (A large container is used in case the mixture bubbles up).
Gradually stir in milk and add butter.
Microwave on FULL for about thre minutes or until thick and creamy, stirring after each minute.
Stir in the spice and rum and pour into a sauceboat, so sauce is ready to reheat at serving time. ]
Makes two cups.
NOTE: For a creamier sauce, substitute 1/2 cup of evaporated milk for 1/2 cup of the milk.

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