Carrot Pudding (and Hot Pudding Sauce)

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.

Carrot Pudding


  • 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


  1. 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.
  2. In a separate bowl combine the baking soda, cinnamon, cloves, nutmeg, and flour.
  3. Gradually incorporate the dry ingredients into the creamed lard.
  4. When fully incorporated, add the grated carrots, grated potato, and raisins, mix to fully combine.
  5. 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.
  6. 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.
  7. 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


  1. In a sauce pan combine all the ingredients bring to a boil, simmer, stirring until thick.
  2. Remove from heat and serve over pudding





About L P

cook, eat, ride, live
This entry was posted in "American", English, Food, Recipes and tagged , , , . Bookmark the permalink.

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