Ohio Pudding

Ohio Pudding

Ingredients:
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
potatoes, raw, skin
carrots, raw
raisins, seeded
currants, zante, dried

Directions:
Thoroughly grease pudding molds, small tins, or custard cups.
Sift dry ingredients together.
Add remaining ingredients and mix well.
Fill molds 2/3 full or less.
Cover tightly with lids or or foil.
Steam 2 hours in small molds or 3 hours in a large mold.
To steam: Place a rack in a deep kettle.
Set filled molds on rack.
Add boiling water till it comes halfway up around molds.
Cover tightly.
Adjust heat to keep water boiling throughout steaming time, adding more as it boils away.
(This may be done in a pressure cooker or slow cooker.
See appliance instructions.
).
To unmold: Set molds in cold water for a few seconds.
Uncover and turn out.
If you like puddings less moist, set in the over for a few minutes to dry out.
Cut with a sharp knife and serve with Ohio Sauce or another variation of Hard Sauce.