Carrot Pudding Recipe

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Carrot Pudding

Julie Paasch

By
@MamaLlamasrecipes

I made this with my mom every year at Christmas. I have updated the process and substituted shortening for suet. We served it with vanilla sauce.


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Serves:

3-4

Prep:

45 Min

Cook:

2 Hr

Ingredients

1 c
carrots, peeled and ground
1 c
potatoes, peeled and ground
1 c
raisins
1 c
flour
1/2 c
white sugar
1/2 c
brown sugar
1 tsp
cinnamin
1 tsp
allspice
1 tsp
nutmeg
1 tsp
baking soda, disolved in a little warm water
1 c
shortening

Directions Step-By-Step

1
Mix all ingredients thoroughly.
2
We always made 6 batches at a time, figuring 1 batch per coffee can.
To cook the pudding my mom filled greased small coffee cans about 2/3 full, covered with wax paper tied securely around the top of the can. Then she would place the cans in a canner with water in the bottom and cover with the lid. She would cook (steam) these for about 3 hours.
3
I didn't have any coffee cans, because we don't buy our coffee that way. I decided it would work by steaming it in the oven. I have seen recipes where food is put in a waterbath in the oven. So why not my Christmas Pudding?

I found a "muffin pan" for making really tall muffins. At least that is what it looked like it was for. So I filled them 2/3 full and put waxed paper over the top of the whole muffin pan. Now, how to secure the wax paper? Brilliant idea, if I do say so myself, clothes pins. Worked great, putting the clothes pins around the edge holding the wax paper intact. Now, put the muffin pan in a deep roasting pan and put in a couple of inches of water. Aluminum foil to cover the whole pan and cook (steam) in oven for 2 hours.
Worked great.

About this Recipe

Course/Dish: Puddings
Hashtags: #english, #steamed