Steamed Carrot Pudding

Food & Drink

Steamed Carrot Pudding

Ingredients

1½ cups sifted all-purpose flour

1½ teaspoons baking soda

1½ cups sugar

¾ teaspoon salt

1½ teaspoons cloves

1½ teaspoons cinnamon

1½ teaspoons nutmeg

3 tablespoons butter or margarine, melted

3 eggs, well beaten

1½ cups grated raw carrots

1½ cups grated raw potatoes

1½ cups coarsely chopped walnuts

1½ cups seeded raisins

Method

1. Thoroughly oil a 1½ quart mold.

2. Sift flour with soda, sugar, salt, and spices. Gradually stir butter into eggs in large bowl.

3. Then stir in flour mixture and remaining ingredients; mix well.

4. Turn into prepared mold; cover securely with aluminium foil or tight-fitting cover. Place on trivet in deep kettle.

5. Add enough boiling water to come halfway up side of mold

6. Simmer, with cover on kettle, 2 hours. Remove mold from kettle. Cool pudding to lukewarm, remove from mold.

7. To store: Cool pudding completely. Wrap in aluminium foil. To serve: Unwrap pudding; steam 30 minutes, or until heated through. Serve with Vanilla Hard Sauce.

Steamed Carrot Pudding was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page 297 an edition of between 1950 – 1960s.

Vanilla Hard Sauce

Ingredients

⅓ cup soft butter or margarine

1 teaspoon vanilla extract

1 cup unsifted confectioners’ sugar

Method

1. In small bowl of electric mixer, at high speed, cream butter until light.

2. Add vanilla and sugar; beat until fluffy and smooth.

To store Hard Sauce: Put it in a pretty jar with tight-fitting lid. Keep refrigerated.

Recipe was also taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page 297 an edition of between 1950 – 1960s.

PDF Version of Steamed Carrot Pudding

PDF Version of Steamed Apple Pudding.

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