Just Like Grandma's

Grandma and I were chatting last week and she mentioned that my Aunt put in a request for Carrot Pudding at Christmas Dinner. Grandma and my Aunt are going Up North to spend Christmas with my Mom and Dad, and I am hosting Christmas Dinner for some In Laws at my house this year. I was momentarily sad that I would miss the famous Carrot Pudding that I have recently developed a taste for (after spending a child hood turning my nose up at it).

Then I had an epiphany. I could make the Carrot Pudding! I could carry on a family tradition!!! I have the power!!!!

Thankfully, I also have Allrecipes and a Grandma who patiently put up with an afternoon of phone calls while I made this for the first time.

Don't fear the potatoes in the pudding
I didn't realize how few ingredients it takes to make a tradition.
I can always use a little help stirring. You need muscles to mix this stuff!
Now it's time for a nice two hour steam bath.
All that is left is to wait until Christmas Day when we get to pour on some delcious sauce and dig in!

Here is the recipe I used. As per Grandma's instructions, I added 1/2 cup softened butter to the pudding mixture and stirred the baking soda into some of the grated potatoes before mixing them in--she says it activates the soda and makes the pudding lighter in texture. I also cut the amount of cloves in half. It just seemed like a lot considering how strong they are. I then packed the mixture into clean pint jars (two for this recipe) topped with seals and rings, and then steamed as per the instructions. Don't forget to put a rack in the bottom of your pot.
Oh, and only fill your jars about 3/4 full so there is room for the pudding to rise.

I filled one jar a little too full so it didn't seal properly. Richard and I tested it last night. The pudding is rich, moist and sweet with just the right amount of spice.

Carrot Pudding

Submitted by: Joyce Rehagen Rated: 5 out of 5 by 7 members

Yields: 7 servings

"Moist, dense and spicy, this steamed pudding features grated carrots and potatoes, a handful of raisins and a fragrant mixture of ground cinnamon, cloves and allspice. Top with a rich and creamy butter sauce for a truly magical dessert."

INGREDIENTS:

1 cup grated carrots 1 cup peeled and shredded potatoes 1 cup white sugar 1 cup raisins 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon

1 teaspoon ground allspice 1 teaspoon ground cloves 1/2 cup butter 1/2 cup heavy whipping cream 1 cup white sugar 1 1/2 teaspoons vanilla extract

DIRECTIONS:

1.	In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
2.	Steam the cake for 2 hours. Serve warm.
3.	Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.