Steamed Carrot Pudding

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An old Welsh steamed carrot pudding -- This is a good steamed pudding, despite the list of ingredients that are "good for you". The sauce (following the recipe) is not a necessity for good taste, only for authenticity, although I LIKE it with the sauce.

 
  
. Prep
1 hrs
Cook
3 hrs
Ready In
4 hrs
12 servings
Trans-fat Free, Good source of fiber
 
Metric measurements

Ingredients

Dry ingredients
2cups flour, all-purpose sifted and measured
1 1/2teaspoons cinnamonVideo
3/4teaspoon cloves
1 1/2teaspoons salt
2teaspoons baking powderVideo doubleacting
Other ingredients
1 1/2cups potatoes raw, grated, or ground
1 1/2teaspoons baking sodaVideo
1 1/2cups carrots grated, use medium blade
1 1/2cups bread crumbs (dry, not toasted)
1 1/2cups vegetable shorteningVideo *
2large eggsVideo large, lilghtly beaten
1 1/2cups brown sugarVideo light or dark*
1 1/2teaspoons lemon extract *
1 1/2teaspoons vanilla extractVideo
1 1/2cups walnuts finely chopped, black walnuts are wonderful if you can get them
15ounces raisins, seedless
Sauce ingredients
1/4cup water
1/2cup brown sugarVideo *
1teaspoon vanilla extractVideo
1teaspoon lemon extract *
1/8teaspoon cornstarchVideo well-divided*
1tablespoon butterVideo
* not incl. in nutrient facts

Directions

MAKE PUDDING: Mix the dry ingredients and set them aside.

Grease completely three large (25-oz) tin cans, such as the kind used for tomato puree.

Do NOT use the plastic-lined variety.

Alternatively, grease one large steaming mold, with a hole in the center.

Add the potatoes.

Mix well. Then, in turn, add the baking soda, the carrots, the bread crumbs and the shortening, making sure that you mix well after adding each ingredient.

This matters, so do it! You may have to get some help from King Kong to blend adequately after adding the shortening.

Add, in sequence, the brown sugar, the beaten egg, the lemon extract and the vanilla, mixing well after each addition.

Now, add the dry ingredients mixture, a bit at a time.

The mixture will be extremely thick and very difficult to mix.

Add the walnuts and the raisins. Mix them in.

Push the mixture into the tins, with each about 3/4 full, or a little more.

Seal the tins with aluminum foil and use a rubber band to hold the foil on (the pudding should not be exposed directly to the steam).

Steam 1 1/2 to 2 hours, (until the pudding seems uniform; you can't overcook it, so err on the long side) and cool if you're not going to serve it right now.

Make the sauce by combining all of the sauce ingredients in a small saucepan and heating until it bubbles and all ingredients are dissolved.

To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot.

Serve with sauce if you like.

*For an extra kick, add some rum to the sauce.

* This stuff keeps in the fridge for about 1 month as long as you don't let it dry out.

First published: last updated: 2014-04-13

 
 
 
 
0 stars - based on 1 ratings, best: 5, worst: 0, reviews: 0

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1 comment

I made this today= I'll comment after Christmas/ Had fun making it afer 57 Christmasses a homemaker

Pearl
over 2 years ago
 
 
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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 33033% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 494mg 21%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 15%
Sugars g
Protein 20g
Vitamin A 48% Vitamin C 4%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?