Friday, December 28, 2012

Steamed Carrot Pudding

Steamed Carrot Pudding


1½ cups sifted all-purpose flour
1½ teaspoons baking soda
1½ cups sugar
¾ teaspoon salt
1½ teaspoons cloves
1½ teaspoons cinnamon
1½ teaspoons nutmeg
3 tablespoons butter or margarine, melted
3 eggs, well beaten
1½ cups grated raw carrots
1½ cups grated raw potatoes
1½ cups coarsely chopped walnuts
1½ cups seeded raisins


1.                  Thoroughly oil a 1½ quart mold.
2.                  Sift flour with soda, sugar, salt, and spices.  Gradually stir butter into eggs in large bowl.
3.                  Then stir in flour mixture and remaining ingredients; mix well.
4.                  Turn into prepared mold; cover securely with aluminium foil or tight-fitting cover.  Place on trivet in deep kettle.
5.                  Add enough boiling water to come halfway up side of mold
6.                  Simmer, with cover on kettle, 2 hours.  Remove mold from kettle.  Cool pudding to lukewarm, remove from mold.
7.                  To store:  Cool pudding completely.  Wrap in aluminium foil.  To serve:  Unwrap pudding; steam 30 minutes, or until heated through.  Serve with Vanilla Hard Sauce.

Steamed Carrot Pudding was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page 297 an edition of between 1950 – 1960s.

Vanilla Hard Sauce


⅓ cup soft butter or margarine
1 teaspoon vanilla extract
1 cup unsifted confectioners’ sugar


1.                  In small bowl of electric mixer, at high speed, cream butter until light.
2.                  Add vanilla and sugar; beat until fluffy and smooth.

To store Hard Sauce:  Put it in a pretty jar with tight-fitting lid.  Keep refrigerated.

Recipe was also taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page 297 an edition of between 1950 – 1960s.

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Thank You!

Shirley-Ann Pearman

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