Crockpot Carrot Pudding

One of the things that has been fun about this blog is to see when I have a theme going.  I've known for a long time that this happens to me.  My thoughts will link one thing to another and I realize they are related at some point in the future when I look back.  But here, I can see the pattern emerge more clearly and early.  The theme this winter has been old fashioned desserts.  First the Gingerbread, which was a spur of the moment, "mmm, this sounds good right now" thing.  Then came Bread Pudding for Christmas.  Now in memory of the lemon sauce from the gingerbread, I think of Carrot Pudding.  My mother used to make it once in awhile when I was growing up, and I've always liked it.  This recipe is a compilation of two recipes and my mother's memory of my great grandma's recipe.  I like the crockpot part, where it takes only minutes to assemble and makes its own sauce at the bottom.  We still topped it with Lemon Sauce, which was wonderful, I ate it warmed for breakfast the next morning with a splash of cold milk.  YUM. That is all.

Crockpot Carrot Pudding
1 1/2 c. grated carrots
3/4 c. potato, peeled, grated (rinse under cool, running water to wash away the starch)
1 large baking apple, peeled, grated
1 tsp. lemon juice
Toss this together and add:
1 c. Flour
1/2 c. chopped walnuts
1/2 c. raisins
3/4 c. brown sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. each cloves and nutmeg
3/4 tsp. salt
1 slice white bread, crumbed
1 tsp. baking soda
1/2 c. melted shortening
Stir together. Set aside.
Spray the crockpot with cooking spray and combine in the bottom of the pot 3/4 c. boiling water and 1/2 c. sugar.  Stir to dissolve sugar.  Spoon pudding mix over the top, cover and cook on high for 2 hours.

Jenny