Ingredients Jump to Instructions ↓

  1. Old Fashioned Carrot Pudding

  2. 1 cup grated carrots

  3. 1 cup grated potatoes

  4. 1 cup flour

  5. 1 cup brown sugar

  6. 1 cup (1 cube) butter

  7. 1 tsp baking soda

  8. 1/2 tsp each ground cinnamon, ground cloves, ground nutmeg

  9. 1 cup raisins

  10. 1 cup dried currants

  11. 1 cup citron

  12. 1 cup crushed walnuts

  13. Save, rinse, and thoroughly wash vegetable or soup cans for several

  14. weeks prior to making this recipe. You will need about half a

  15. dozen cans.

  16. Allow butter to warm to room temperature. Grate carrots and peeled

  17. potatoes into mixing bowl. Sift together into bowl flour, soda,

  18. and spices, stirring slowly into grated vegetables. Add softened

  19. butter and stir in. Slowly stir in sugar.

  20. Let batter rest for 5 minutes and stir in walnuts, fruit, and citron

  21. before spooning into cans, tapping to elminate air pockets. Fill

  22. cans 2/3 full. Do not overfill, because batter will expand when

  23. cooked. Cover tops of cans with aluminum foil and place on rack in 2-3 inch

  24. water bath in large pot. Steam at high simmer for 2 hours, making

  25. sure that cans are not touching the bottom or sides of the steamer

  26. pot.

  27. Serve piping hot with hard sauce (very traditional, recipe is in

  28. Joy of Cooking, but to me it's sickenly oversweet) or high quality

  29. vanilla ice cream (which we prefer now).

  30. This pudding can be steamed ahead of time and kept covered and refrigerated for several days, but it should be heated piping hot

  31. just before serving.


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