Long before there was carrot cake there were steamed carrot pudding (as well as the carrot pie, of course). I have an affinity for steamed puddings and this one is something of a family heirloom that I was meaning to make for a long time before I actually got around to it.
I came upon the recipe because my Aunt Nancy, who is sort of the family historian, put together a family cookbook. Aunt Nancy took the recipe from the recipe cards of my grandmother, Marguerite (Cook) Scott (1899 – 1970). Though, I am told Grandma Scott got the recipe from her mother-in-law. So that puts it back a ways.
I am not sure what took me so long to make the pudding, Since I was sitting on the recipe for a couple years. Perhaps it was the listed instructions for the recipe. The complete original instructions for the pudding were “mix well + steam 3 hrs. Using either whip(p)ed cream or hot pudding sauce.” Yeah, that is not a lot of info to go on. Well other than I know how to make whipped cream, and the Hot Pudding Sauce looked pretty straight forward as well.
Anyway, I did some research and figured out that the Carrot Pudding is a “creamed pudding.” So following the instructions for other similar puddings I figured I could put it together.
- 1 heaping cup grated carrots
- 1 heaping cup grated potato
- 1 1/2 c. raisins
- 1 c. sugar
- 1/2 c. of lard
- 1 heaping teaspoon baking soda
- 1/3 cup water
- 1 t. cinnamon
- 1/2 t. cloves
- 1/2 t. nutmeg
- 2 1/2 cups flour
- In a large bowl, preferably a stand mixer, cream the lard and sugar until light and fluffy. Mix in the 1/3 c. of water.
- In a separate bowl combine the baking soda, cinnamon, cloves, nutmeg, and flour.
- Gradually incorporate the dry ingredients into the creamed lard.
- When fully incorporated, add the grated carrots, grated potato, and raisins, mix to fully combine.
- Grease a 1 1/2 quart ( Mason Cash #24) pudding basin, pour the mixture into the pudding basin, leaving at least 1 inch of head space. Cover with a layer of baking parchment and a layer of aluminum foil, both creased to allow expansion. Tie securely with a string, making a string handle by tying the string back across the top.
- Place the pudding in a large steamer of boiling water. Making sure that the water comes about half way up the sides of the pudding. Cover and boil for 3 hours. Topping up with boiling water if necessary.
- Serve with whipped cream or Hot Pudding Sauce
Hot Pudding Sauce
Hot pudding sauce is basically a simple brown sugar syrup with a bit of butter thrown in for richness.
- 2 c. brown sugar
- 1 heaping T. of flour
- 1/2 c. butter
- 1/4 to 1/2 c of water
- In a sauce pan combine all the ingredients bring to a boil, simmer, stirring until thick.
- Remove from heat and serve over pudding