Golden Cottage Pudding

By dkosik

Ingredients

• Carrot Pudding Sauce:
• 1/2 c. shortening (margarine)
• 1 1/4 c. sugar
• 2 eggs
• 1 1/2 c. grated raw carrot
• 1 1/2 c. sifted flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1/4 c. milk
• 1 tsp. lemon extract
• 1 c. sugar
• 4 T. flour
• 1/4 tsp. salt
• 1 1/2 c. water
• 3 T. grated fine raw carrot
• 2 T. orange juice
• 2 T. lemon juice
• 4 T. margarine or butter

Preparation

Step 1

Shortening should be room temperature. Measure dry ingredients: sifted flour, baking powder and salt; sift together. Measure sugar. Separate eggs; beat whires until stiff, but not dry. Refrigerate. Cream sugar and shortening. Blend in unbeaten egg yolks; beat. Stir in grated carrots; add dry ingredients, alternately with milk. Add extract. Fold in stiffly beaten egg whires. Pour in greased 9 x 12-inch pan. Bake at 350 degrees for 45 minutes.
Carrot Sauce: Mix together in saucepan the sugar, flour and salt. Stir in water and add the last 4 ingredients. Place over heat and cook until thick, stirring constantly. Serve over carrot cake or Golden Cottage Pudding.