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Home Cooking

Grandma's Carrot Pudding [split from S.F.]

grayelf | Dec 20, 200807:56 AM     3

Chiming in from Vancouver as a granddaughter of English immigrants and inveterate suet user (at Christmas anyway!). Here we can get suet frozen at Safeway or fresh at certain butchers. It doesn't seem possible to get it in small amounts frozen (usually a pound) which is a lot unless you are making mincemeat which requires 1/2 lb in my family's recipe and lasts several years as it is a large batch. It must also be made at least three weeks ahead so kinda out for this year :-).

We usually make carrot pudding from a Canadian Depression recipe concocted by my grandmother during a time when it was difficult/very expensive to get ingredients such as figs and plums for the traditional "Dickensian"-type puds. Butter was considered a luxury also hence the use of suet instead. Very easy to make, just takes time to boil. Should be served with hard sauce if you can afford the butter :-). Here's the drill just for fun:

Grammy Floyd’s carrot pudding

1 cup grated raw carrot
1 cup grated raw potato
1 cup sifted flour
1 cup white sugar
1/2 cup seeded raisins
1/2 cup currants
1/2 cup butter or equivalent in suet
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon soda in 1/2 cup of the grated potato saved until last and added last of all

Mix and boil 1 1/2 to 2 hours in buttered mold with close fitting lid (or use tin foil cover) set in large pan with water on the bottom and set on small racks to keep mold from contacting bottom of pot. Serve hot with hard sauce; reheat the same way you cooked it but just until warmed through. Pour a bit of brandy over the top and light it up for dramatic effect. (Can be frozen for up to one month)

Hard sauce (really good job for a dad if one is available)

1/2 lb butter, softened
Icing sugar
Vanilla to taste

Cream butter until very smooth. Gradually add icing sugar until mixture stiffens. Add vanilla drop by drop until desired taste is achieved. Form into fancy bowl and top with whole red candied cherry. Refrigerate until you put the turkey on the table. Serve with carrot pudding and mincemeat tarts.

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