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CARROT-PUDDING - An old Welsh steamed carrot pudding
This is a good steamed pudding, despite the list of
ingredients that are ``good for you''. The sauce (following
the recipe) is not a necessity for good taste, only for
authenticity, although I LIKE it with the sauce.
This is a very old recipe, I gathered it from my grand-
mother, who would have been 101 (sniff) this year, who
learned it from her Welsh mother, who learned it from her
... (in Wales), ergo it's at least 200+. Given its similar-
ity to some late Medieval puddings, one might suspect that
its origins are much earlier.
I determined the quantities listed here by measuring what my
grandmother tossed into the pot.
DRY INGREDIENTS
200 g all-purpose flour, sifted and measured
7.5 ml cinnamon
4 ml cloves
7.5 ml salt
10 ml double-acting baking powder
OTHER PUDDING INGREDIENTS
300 g raw, grated, or ground potatoes
7.5 ml baking soda
280 g raw, ground carrots (use medium blade)
180 g bread crumbs (dry, not toasted)
360 g crisco shortening, (solid white vegetable shorten-
ing)
300 g brown sugar (light or dark, depends on what you
like)
1 jumbo egg, or 2 large eggs, lightly beaten.
7.5 ml lemon extract
7.5 ml vanilla
140 g finely chopped walnuts (black walnuts are wonder-
ful if you can get them)
420 g raisins
SAUCE INGREDIENTS
60 ml water
100 g brown sugar (I use a mixture of light and dark)
5 ml vanilla
5 ml lemon extract
1 ml cornstarch, well divided
15 g butter
(1) Mix the dry ingredients and set them aside.
Grease completely three large (800 ml) tin cans,
such as the kind used for tomato pur ee. Do NOT
use the plastic-lined variety. Alternatively,
grease one large steaming mold, with a hole in the
center. Or improvise.
(2) Add the potatoes. Mix well. Then, in turn, add the
baking soda, the carrots, the bread crumbs, and
the Crisco, making sure that you mix well after
adding each ingredient. This matters, so do it!
You may have to get some help from King Kong to
blend adequately after adding the shortening.
(3) Add, in sequence, the brown sugar, the beaten egg,
the lemon extract, and the vanilla, mixing well
after each addition.
(4) Now, add the dry ingredients mixture, a bit at a
time. The mixture will be extremely thick, and
very difficult to mix.
(5) Add the walnuts and the raisins. Mix them in. Go
ahead. You're strong enough.
(6) Push the mixture into the tins, with each about
3/4 full, or a little more. Seal the tins with
aluminum foil, and use a rubber band to hold the
foil on. (the pudding should not be exposed
directly to the steam).
(7) Steam 11/2 to 2 hours, (until the pudding seems
uniform. You can't overcook it, so err on the
long side, please!) and cool if you're not going
to serve it right now.
(8) Make the sauce by combining all of the sauce
ingredients in a small saucepan and heating until
it bubbles and all ingredients are dissolved.
(9) To serve, reheat by steaming for at least 45
minutes, or serve out of the original pot.
This stuff keeps in the fridge nearly forever (at least a
month) as long as you don't let it dry out.
Some add rum to this sauce. Suit yourself. I like it both
ways.
Decant or spoon out (depends on if you want to be fancy or
not) and serve with sauce, also steaming.
Then, don't eat for two days to make up for the calories.
Difficulty: moderate (considerable physical work required).
Time: 1 hour preparation, 3 hours steaming. Precision: no
need to measure.
Jim Johnston, (ihnp4;allegra;research)!alice!jj
AT&T Bell Laboratories, Murray Hill, NJ
TEDDY BEARS ARE SHY, SAVE A POWDERMILK BISCUIT FOR YOURS!
"There are bridges, bridges in the sky, and bridges in the air..."
| Last modified: 9 May 2006 | 1 hits in February 2012 |
