Mother'S Vegetable Pudding
A warm, comforting vegetable pudding with sweet raisins and fragrant spices, perfect for family gatherings or cozy desserts. Combines hearty potatoes and carrots with a hint of cinnamon and cloves.
Ingredients
Instructions
- Cream shortening and sugar; add vanilla and egg and beat well.
- Mix together flour, baking powder, salt, cinnamon, and ground cloves.
- Add the dry mixture alternately with milk to the creamed mixture, stirring gently.
- Fold in chopped raisins.
- Fill greased custard cups or muffin tins two-thirds full.
- Bake at 350°F (175°C) for 30 minutes.
- Serve warm with orange sauce.
Tips & Substitutions
For a lighter texture, consider using a combination of whole wheat and all-purpose flour. You can substitute the shortening with unsalted butter or coconut oil for a different flavor. If you prefer a sweeter pudding, add more raisins or use honey instead of sugar. Be sure to adjust the baking time if using larger muffin tins.
Serving Suggestions
Serve warm with a drizzle of orange sauce or a scoop of vanilla ice cream for added sweetness. This dish pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. For a special touch, consider serving alongside a slice of Butterscotch Creme Pie Filling for dessert.
Storage & Reheating
Leftover vegetable pudding can be stored in an airtight container in the refrigerator for up to five days. To reheat, place in the microwave for 20-30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 10 minutes until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Vegetable Pudding contains roughly 833 calories, with 11g protein, 135g carbohydrates, and 19g fat. It is an excellent source of vitamin A (47% of the Daily Value), calcium (43% of the Daily Value), and vitamin C (40% of the Daily Value). Note that it is relatively high in sodium, at 1824mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this pudding?
Yes, you can experiment with other vegetables such as zucchini or squash. Just make sure to adjust the moisture level accordingly, as some vegetables may require less or more flour.
Is it possible to make this pudding vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based shortening or coconut oil. Additionally, substitute regular milk with almond or oat milk.
How can I make this pudding more flavorful?
To enhance the flavor, consider adding a pinch of nutmeg or ginger. You can also mix in chopped nuts, such as walnuts or pecans, for added texture and richness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).