Christmas Carrot Pudding

A 19th-century British steamed pudding that flips the typical Christmas pudding ingredient list by swapping in grated carrots and potatoes for some of the dried fruit. The vegetables are not for nutrition; they keep the pudding moist for the entire long steam without adding any vegetal flavor to the finished result. By the time the pudding cools, you taste only the warm spices, the molasses-deep brown sugar, and the plump dried fruit.

Suet is the traditional fat. Beef kidney suet renders during the long steam and gives the pudding its dense, rich texture. Margarine or vegetable shortening works as a substitute, but the result will be slightly lighter and less complex.

Three hours of gentle steam is what makes the pudding what it is. Boiling water alone does not work; the pudding needs the indirect, moist heat of a covered steaming bowl set over simmering water. Cooked too fast over high heat, the bottom dries out and the center stays raw. Steamed properly, the pudding turns deep mahogany and slices like a moist cake.

Serve hot with brown sugar sauce, warm vanilla custard, hard sauce, or even a flaming brandy splash if you want the full Victorian Christmas experience.

Pro Tips

• Grease the bowl thoroughly. The pudding sticks otherwise and turns out as a heap of crumbs instead of a slice-able dome.
• Cover the bowl with parchment, then foil, before tying with string. The parchment lets the pudding breathe while the foil keeps water out.
• Top up the steaming pot with boiling water as needed during the three hours. Running dry burns the pot and ruins the pudding.
• The pudding keeps wrapped for weeks in the fridge or up to a year frozen. Re-steam to serve.

Variations

• Soak the raisins and currants in dark rum or brandy overnight before mixing for a boozier finish.
• Stir in a quarter cup of chopped candied peel for traditional Christmas character.
• Serve with hard sauce (whipped butter, sugar, brandy) for the most authentic British holiday presentation.