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Steamed Carrot Pudding

 

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.

Yield

12

servings

Prep

1

hrs

Cook

3

hrs

Ready

4

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

Dry ingredients
2 cups flour, all-purpose
sifted and measured
1 1/2 teaspoons cinnamon
3/4 teaspoon cloves
1 1/2 teaspoons salt
2 teaspoons baking powder
doubleacting
Other ingredients
1 1/2 cups potatoes
raw, grated, or ground
1 1/2 teaspoons baking soda
1 1/2 cups carrots
grated, use medium blade
1 1/2 cups bread crumbs
(dry, not toasted)
1 1/2 cups vegetable shortening
*
2 large eggs
large, lilghtly beaten
1 1/2 cups brown sugar
light or dark
*
1 1/2 teaspoons lemon extract
*
1 1/2 teaspoons vanilla extract
1 1/2 cups walnuts
finely chopped, black walnuts are wonderful if you can get them
15 ounces raisins, seedless
Sauce ingredients
1/4 cup water
1/2 cup brown sugar
*
1 teaspoon vanilla extract
1 teaspoon lemon extract
*
1/8 teaspoon cornstarch
well-divided
*
1 tablespoon butter

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 ¾ 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 1½ 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.

 

* not incl. in nutrient facts

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Comments

Pearl

 almost 5 years ago

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

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?

 

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