Steamed carrot pudding
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Steamed carrot pudding
  Pudding    Welsh    Carrots  
Last updated 6/12/2012 1:02:13 AM. Recipe ID 25707. Report a problem with this recipe.
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      Title: Steamed carrot pudding
 Categories: Puddings, Welsh, Usenet
      Yield: 1 Batch
 
MMMMM----------------------DRY INGREDIENTS---------------------------
      2 c  Flour, all-purpose,
           -sifted and measured
  1 1/2 t  Cinnamon
    3/4 t  Cloves
  1 1/2 t  Salt
      2 t  Baking powder,
           -double-acting

MMMMM---------------------OTHER INGREDIENTS--------------------------
  1 1/2 c  Potatoes (raw),
           -grated, or ground
  1 1/2 t  Baking soda
  1 1/2 c  Carrots (raw), ground
           -(use medium blade)
  1 1/2 c  Bread crumbs
           -(dry, not toasted)
  1 1/2 c  Crisco (vegetable
           -shortening)
      2 lg Eggs, lightly beaten
  1 1/2 c  Brown sugar (light
           -or dark, depends
           -on what you like)
  1 1/2 t  Lemon extract
  1 1/2 t  Vanilla
  1 1/2 c  Walnuts, finely chopped
           -(black walnuts are
           -wonderful if you can
           -get them)
     15 oz Raisins
 
  ~----------------------------SAUCE
  INGREDIENTS-----------------------------
      1/4 C  Water
      1/2 C  Brown sugar (I use a
  :          -mixture of light and dark)
        1 t  Vanilla
        1 t  Lemon extract
      1/8 t  Cornstarch, well-divided
        1 T  Butter
  
  MAKE PUDDING:  Mix the dry ingredients and set them aside.  Grease
  completely three large (25-oz) tin cans, such as the kind used for
  tomato puree.  Do NOT use the plastic-lined variety. Alternatively,
  grease one large steaming mold, with a hole in the center. Or
  improvise.
  
  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.
  
  Add, in sequence, the brown sugar, the beaten egg, the lemon extract
  and the vanilla, mixing well after each addition. Now, add the dry
  ingredients mixture, a bit at a time.  The mixture will be extremely
  thick and very difficult to mix.  Add the walnuts and the raisins.
  Mix them in.  Go ahead. You're strong enough.
  
  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).  Steam 1 1/2 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.
  
  Make the sauce by combining all of the sauce ingredients in a small
  saucepan and heating until it bubbles and all ingredients are
  dissolved. To serve, reheat by steaming for at least 45 minutes, or
  serve out of the original pot.
  
  NOTES:
  
  *  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. Some add
  rum to this sauce.  Suit yourself.  I like it both ways.
  
  This is a very old recipe, I gathered it from my grandmother, 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 similarity 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. Yield: makes about 5 pounds.
  
  *  This stuff keeps in the fridge nearly forever (at least a month)
  as long as you don't let it dry out.
  
  *  Decant or spoon out (depends on if you want to be fancy or not) and
  serve with sauce. 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
  
  : 




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Recipe ID 25707 (Apr 03, 2005)

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