Friday, December 5, 2008

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."
1 cup grated carrots
1 cup peeled and shredded
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
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.


Ami said...

You know, it's funny. When I think of pudding, it's the Jello variety... I'll have chocolate, thank you.

But the whole family tradition thing? I love that. When I cook for any holiday and am able to use things like the rolling pin my grandma used, or use a recipe from her book or have hubby carve the turkey using utensils that were in the hands of my grandfather while I ate at his table...

Well, it warms me heart. :)

noelle said...

I did a similar thing at Thanksgiving this year. My grandma made the best cranberry relish. It was the only kind I'd ever had and it was like jelly to me. I loved it. My grandma is in a home and doesn't even know any of us any more. I didn't think I would ever have her cranberry relish again.

The day before Thanksgiving I was talking to my mom and she mentioned how easy it was. I made it then, had it on my table and now my kids think it's jelly!

April said...

Looks very yummy. Good for you!! ♥

kitten said...

That does sound good. Glad you can turn it around and make it turn out for the good.

Anonymous said...

We made this pudding as a fundraiser in senior year of high school! The school did it every year, with the grade 12s on the assembly line. Ours was steamed in apple juice tins with tin foil over the tops, then frozen to wait for Christmas. The first time I had it I was really surprised that it was so tasty, and that you can't taste the vegetables.

Mmmm, wanting some now.

Anonymous said...

Hi Jen,

I wanted to thank you for the lovely message you left on my blog the other day. It's a great idea, and one I might try with my family (about how to divide your time during the holidays).

Also, this recipe looks amazing! I'll have to give it a try.