Traditional Christmas Carrot Pudding
December 19th, 2005
This is my wife Catherine’s recipe for Christmas Pudding. Her grandmother gave it to her, and it’s been in her family for at least 100 years. She was looking for Christmas recipes online tonight and couldn’t find very many for Christmas Pudding. We thought it would be a nice thing to make available for people wanting to make a traditional holiday dessert.
Ingredients
1 cup Brown Sugar
1 cup Raisins
1 cup Dates
1 cup Currants
1 cup Margarine* (scant — just under 1 cup)
1 cup Shredded Carrot
1 cup Grated Potato
1 1/4 cups Flour
1 tsp Baking Soda
1 pinch Salt
* Traditionally Suet would have been used instead of Margarine
Directions
- Mix all the ingredients together in large bowl
- Cover the bowl with tinfoil
- Steam for 3 hours**
** To steam the pudding, you can use a large pot with a small amount of water in the bottom. We use an inverted pyrex bowl in the bottom of the pot to keep the bowl with the pudding above the level of the water. Make sure you continue to carefully add small amounts of water to the pot so that it doesn’t boil dry.
Serve with a Brown Sugar Sauce or Custard. Merry Christmas!
Stuart Robertson
You forgot the most important part… Removing the Carrot Pudding from the packaging and hiding the evidence
I have been looking for a recipe for Carrot Pudding ever since I lost the one that my Grandma Gibson passed on to me. By coincidence my name is Catherine, the same as your wife’s, my grandmother gave me the recipe, and I noticed the first comment that you got was from a person by the name of Kevin, which is my brother’s name. When I read the recipe, it was the same as my Grandmother’s. I have spent a couple of years trying to find the recipe and knew the ones I had found before weren’t it, but just couldn’t remember the exact recipe. I now have it. Thank you for posting it.
That’s really great that this is the same as your Grandmother’s recipe—and you found it again in time for the holidays (if you spend tomorrow in the kitchen). Here’s another coincidence for you—the first commenter is my brother. Merry Christmas.
This is great! I am so happy to have passed the recipe on to others who will enjoy it as much as our family does…especially to another Catherine!
I asked my Grandmother about the recipe yesterday, and she says it must be steamed, apparently that is the key to success. I have never had it turn out poorly…and it always gets eaten quickly!
Merry Christmas everyone (oh, and Happy Belated Festivus!)
my mother used to make this receipe and it has been 45 years since I have enjoyed it. Do you have a receipe for the sauce that goes with it? Thank you in advance for this wonderful dish.
My sister and I just had a fight over this subject. Our ma used an old folgers coffee can to steam in her Wear Ever double boiler. I don.t think that during the depression dates were available. Raisons, which I heard called “”bollybucks?”’ were qa main staple. Thanks for your info. P. s. My family are Mormon decentants, We know these things! Merry Christmas! I think I’ll give it a try!