Friday, December 05, 2008

Carrot Pudding, Just Like Grandma's

A traditional family recipe that finishes almost every Christmas Dinner that I can remember. I only started liking it a couple of years ago. I made it for the first time last night. It feels really cool to be part of the making of a tradition!

As per Grandma's instructions, I added 1/2 cup softened butter to the pudding mixture and stirred the baking soda into some of the grated potatoes before mixing them in--she says it activates the soda and makes the pudding lighter in texture. I also cut the amount of cloves in half. It just seemed like a lot considering how strong they are. I then packed the mixture into clean pint jars (two for this recipe) topped with seals and rings, and then steamed as per the instructions. Don't forget to put a rack in the bottom of your pot.

I filled one jar a little too full so it didn't seal properly. Richard and I tested it last night. The pudding is rich, moist and sweet with just the right amount of spice.

Edited to add:
Leave LOTS of room in the jars for expansion.  Don't fill them more than 1/3 full or you will blow the tops off.

Substitute rum extract for vanilla or just add big splash of actual dark or spiced rum in the sauce for an extra delicious kick.

Carrot Pudding
Submitted by: Joyce Rehagen
Rated: 5 out of 5 by 7 members
Yields: 7 servings
"Moist, dense and spicy, this steamed pudding features grated carrots and potatoes, a handful of raisins and a fragrant mixture of ground cinnamon, cloves and allspice. Top with a rich and creamy butter sauce for a truly magical dessert."
1 cup grated carrots
1 cup peeled and shredded
1 cup white sugar
1 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 cup butter
1/2 cup heavy whipping cream
1 cup white sugar
1 1/2 teaspoons vanilla extract
1. In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
2. Steam the cake for 2 hours. Serve warm.
3. Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.