Steamed Carrot Pudding for Christmas

Marcia McCance

By
@mmccance

My mother's father was born in England (Victorian era) so she grew up with Christmas Pudding on their holiday menu here in the USA. She continued to love it all her life. I'm making no comment about my preferences because this is her recipe and she loved it -- perhaps you'll enjoy reading what a Christmas Pudding is like.
I remember how embarrassed my mother was when her brother, Earl, reminded her that once, in about 1918, He was gone on Christmas day and GM had set his pudding aside. Mom found it and ate it. I chuckled to see how mad she got when he teased her about it 60 years later!!


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Rating:

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Method:

Steam

Ingredients

BUTTER, SODA, AND SPICES MIXED WITH POTATO

1 c
grated raw potato
1/2 c
softened butter, mixed with potatoes
1 tsp
baking soda mixed with potatoes
1 tsp
salt mixed with potatoes
1 tsp
cinnamon, mixed with potatoes
1/2 tsp
cloves, mixed with potatoes
1/2 tsp
nutmeg, mixed with potatoes

ADD

1 c
grated raw carrot
1 c
raisins
1 c
nuts

SIFT DRY INGREDIENTS

1 1/2 c
flour
1 c
brown sugar

RUM SAUCE

2 c
milk
2 Tbsp
flour to thicken
1/2 c
sugar or sweeten to your taste
1 tsp
nutmeg to taste
1/4 - 1/2 c
rum (can also use 1 tbsp rum extract)

CARAMEL SAUCE

2 c
brown sugar
1/2 c
butter
3
egg yolks, well beaten
1/2 c
milk

Directions Step-By-Step

1
Mix and sift the dry ingredients

Mix with other ingredients in order given
2
Steam in butter covered mold for three hours -- keep water boiling constantly
3
Serve with rum sauce or caramel sauce
4
RUM SAUCE: heat 2 cups milk, thickened with flour, sweetened to taste with sugar, flavor with rum and nutmeg
5
CARAMEL SAUCE: Cream sugar and butter, add well beaten egg yolks, and milk, cook in double boiler until thick, then flavor with vanilla

About this Recipe

Course/Dish: Cakes, Puddings, Other Sauces
Main Ingredient: Flour
Regional Style: English
Other Tag: Heirloom