The holidays were not complete without Grandma Cora’s “carrot pudding”. This is a pudding in the old English sense, like “figgy pudding”, which is a heavy, moist cake that is steamed, not baked. This dessert is full of nuts and almost black with spices, so rich that a heaping tablespoon was enough when doused in a tangy lemon sauce. My mouth is watering just writing about it! .
Grandma’s Ingredients – American
* Grandma’s recipe did not include any milk, and her pudding was plenty moist! Use only if the mix seems too dry.
Alternative British Traditional version
- Peel and grate potatoes and carrots. Cover to keep moist until used!
- If using suet, lard or butter – coarsely grate the lump. Do Not Melt It.
- Stir the shortening, egg, nuts, and fruit into vegetables until combined.
- Use a sieve or mesh for adding the powdered ingredients, stirring until combined. Don’t over mix.
- Put mixture (it’s thick and doughy) into an appropriate container, greased. SEE BELOW!
- STEAM for approximately 3 hours. [Time depends on the shape of your container – see below]
How to “steam” a Pudding
BASICALLY: you SEAL the dough/batter in the cooking container, place that pot into a boiling water bath held by a larger pot (such as a stock pot with lid), to steam-cook the pudding.
COOKING CONTAINER: My grandma had a small, enameled pail with a wire handle – about the size of a coffee can – that had a tightly fitting lid. It was ONLY used for Carrot Pudding! We scooped the servings right from the pail. However, some folks like to “turn it out” onto a fancy dish. In that case, there are some extra procedures:
- Use a deep, straight- or slant-sided pan or bowl-like container, like a large souffle or a specific pudding mold pan (much like a tall bundt cake mold, that comes with a sealing lid).
- The above link describes how to grease and line the pan with cutouts of parchment paper, for easy release.
The following link has detailed tips on how to prepare and cook a traditional pudding!
SEAL THE PUDDING:
It is critical to seal the pudding container. If your lid is not tight-fitting, seal it with foil by tying it tightly with string under the lip. If the container doesn’t already have a handle, you can create one by continuing the end of the string across the top, tying it to the other side. This will help you lower and remove the pudding from the bath! The water bath should be about halfway up the sides of the pudding container.
HEAT SOURCE: You can boil the bath on a stovetop – use a trivet under the pudding. My grandma, however, put the boiler in the oven at 250 degrees. Just be sure the water is making a good steam bath.
- BE SURE THE BOILER DOES NOT RUN OUT OF WATER!
- Check water level every 20-30 minutes.
- Add hot/boiling water to level up! The consistent temperature is the trick to a well-cooked pudding.
- I don’t think you need to ‘check’ the pudding – it’s NOT a cake! You can trust the 3 hours is plenty of time, and it’s hard to overcook the pudding in a steamer. The above link gives instructions on how to check it.
Lemon Sauce
The ttopping for Grandma Stifle’s Carrot Pudding. You could alternatively use caramel, burnt sugar, or rum sauce
Easy Lemon Sauce:
Mild & Sweet
- Mix the sugar, cornstarch, and salt in a saucepan.
- Stir in the hot water, butter, lemon juice, zest (if any) and vanilla.
- Cook over medium heat until thickened, stirring continuously.
You might want to gently warm the lemon sauce to better pour from your serving syrup pitcher. However, the “curd” style sauce may harden to a gelatin if you dose it with too many microwaves!
Backstory:
My recollection of every Thanksgiving and Christmas holiday includes a large family gathering at a huge meal featuring ham, turkey, and all the traditional and family specific contributions of fixin’s and sides. For instance, Aunt Naomi always brought “stewed oysters” and “pickled beets” while Grandma Edna was famous for her “creamed spinach”. Mom’s (Elizabeth) homemade “Orange spice cranberry sauce” was always featured, but the kids preferred the jelly kind out of a can. Of course, there were dozens of cookies, sweets and desserts. Dad (Perry) had toasted or candied walnuts and almonds, Naomi brought “fruit cake”, Grandfather Ben made sure there were See’s Chocolates, and somebody always made “divinity candy” (with varying success!). My personal favorite of the pies was Grandmother Edna’s “cherry pie”, but my brother Jim preferred Grandma Cora’s “pumpkin pie” (until she changed to the “chiffon” style).
David Loofbourrow