I grew up enjoying this pudding that my grandmother would make about once a year, usually at Christmas. It became a fond memory of a happy family. Years later, I asked my dad if he had the recipe and he was able to find it among the recipes she left.
Steamed Holiday Pudding
1. Mix together
1/2 cup grated peeled raw carrot (fine works best)
1/2 cup grated peeled raw potato (fine work best)
1/2 cup chopped suet
2. Add
1/2 cup raisins
1/2 cup dry currents
1/2 cup chopped dates
1/2 cup sugar
1/2 cup all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
3. Pack and cook
Pack into greased 1 quart pudding mold .
Cover, put rack in kettle, and add boiling water to come halfway put the kettle.
Put lid on kettle and steam about 2 hours.
Serve warm, topped with lemon sauce.
Lemon Sauce
1. Combine and mix well
1 1/2 Tbsp cornstarch
1 cup sugar
1/2 tsp salt
2. Add and cook 10 min, stirring constantly
1 1/2 cups boiling water
3. Remove from stove and add
2. Tbsp butter
2 unbeaten egg yolks
2 Tbsp water
1 large lemon: juiced (added) and rind after juicing
Yield: 6 servings
Lemon sauce is about 2 cups
calories 441 per serving
Notes: Suet isn't always easy to find and I substituted bacon grease.
I made it without the currents and it still works, but the flavor might be slightly off. I also found that grating the carrots and potatoes coarser make the texture coarser and not as refined as I remember it.
