STEAMED CARROT PUDDING

An old family favorite each Christmas. Can be made a week ahead and stored in the refrigerator; or freeze for 2 months. Serves 12

1 cup Finely grated Raw carrots 250 mL
1 cup Finely grated Raw peeled potato 250 mL
1 cup Finely grated suet 250 mL
2 Eggs 2
1 cup Brown sugar 250 mL
1 1/2 cups All purpose flour 375 mL
1 tsp Baking soda 5 mL
1 tsp Cinnamon 5 mL
1 tsp Ground nutmeg 5 mL
1 cup Raisins 250 mL
1 cup Glazed cherries, halved 250 mL

SAUCE
1 cup Firmly packed dark brown sugar 250 mL
1 tbsp Cornstarch 15 mL
1 cup Boiling water 250 mL
1 tsp Vanilla 5 mL

Grease a 10 cup [2.5 L] heatproof bowl.

In a large bowl combine carrots, potato and beaten eggs. Add sugar and suet. In a smaller bowl sift flour, spices and soda over raisins and cherries. Stir to coat. Add to carrot mixture; stir just to blend. Spoon batter into bowl. Cover the bowl tightly with buttered heavy-duty foil. Put mold in a steamer with boiling water 2/3 up side of bowl. Cover, reduce heat and boil moderately for 3 1/2 hours adding more boiling water to maintain water level. Remove bowl from pan and let cool for 5 minutes, then store in refrigerator. Reheat for 2 hours before serving. Let stand 10 minutes, then unwrap and unmould pudding onto warmed heatproof serving plate. Serve with sauce.

SAUCE Mix sugar and cornstarch well and add to boiling water. Boil 5 minutes. Remove from heat and add vanilla.

NOTE: If you do not have a steamer that will fit your bowl, place bowl on wire rack or 3 metal canning jar rings in a large saucepan or preserving kettle.

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