Grandma's Holiday Spiced Carrot Pudding
This beloved family recipe has been passed down through generations, capturing the essence of Christmas in every bite. Grandma's Holiday Spiced Carrot Pudding combines the wholesome goodness of grated carrots, apples, and potatoes with a medley of warm spices. The result is a moist, decadent dessert that resembles a carrot cake but stands alone as a holiday staple. Each serving is complemented by a uniquely tangy sauce that may seem unusual, but it marries beautifully with the spiced pudding, creating a delightful contrast that has everyone coming back for seconds. Make it a few days in advance to allow the flavors to intensify, and bring a taste of cherished memories to your festive gatherings.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Grated raw carrot
1 cup (freshly grated)
Grated raw potato
1 cup (freshly grated)
Grated raw apple
1 cup (freshly grated)
Sugar
1 1/2 cups (divided)
Raisins
1 cup (plumped in warm water if desired)
Melted butter
1/2 cup (melted)
Nuts
1 cup (chopped)
Egg
1 (beaten)
Flour
1 1/4 cups (all-purpose)
Ground cloves
1/2 teaspoon ( )
Nutmeg
1 teaspoon (freshly grated or ground)
Cinnamon
1 teaspoon (ground)
Baking soda
1 teaspoon ( )
Baking powder
1 teaspoon ( )
Salt
1/2 teaspoon ( )
Cornstarch
3 tablespoons ( )
Nutmeg
1/4 teaspoon (extra for sauce)
Cinnamon
1/2 teaspoon (extra for sauce)
Allspice
1 dash ( )
Boiling water
2 cups ( )
Vinegar
2 tablespoons ( )
Instructions
1
Preheat your steamer or a large pot with a steaming rack ready.
2
In a large mixing bowl, combine grated raw carrot, potato, apple, sugar, raisins, melted butter, nuts, egg, flour, ground cloves, nutmeg, cinnamon, baking soda, baking powder, and salt. Mix until well combined.
3
Grease individual molds or a large pudding dish generously, then evenly distribute the batter into the molds, leaving some space at the top for expansion. Cover each mold tightly with aluminum foil to prevent water from entering.
4
Carefully place the molds in a large pot fitted with a steaming rack or a covering lid, leaving enough space around the edges to pour in water.
5
Fill the pot with water up to halfway on the sides of the molds, ensuring the water does not touch the batter.
6
Cover the pot with its lid and steam for 2 to 3 hours, checking periodically to ensure the water does not evaporate completely. You may need to add more hot water if necessary.
7
The pudding is done when it has a firm, cake-like appearance. If it's still too soft, continue steaming until cooked through.
8
For best results, make the pudding a few days in advance, allowing it to cool completely before storing it in a pantry or refrigerator. This aging period allows the flavors to meld beautifully.
9
For the sauce, in a saucepan, combine sugar, cornstarch, salt, nutmeg, cinnamon, and allspice. Gradually add water, mixing until smooth.
10
Cook the mixture over medium heat, stirring continuously, until it thickens and turns clear.
11
Remove from heat and stir in vinegar until well blended.
12
The sauce can be prepared on the same day you serve the pudding – it pairs perfectly with the rich flavors of your dessert.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Holiday Spiced Carrot Pudding?
It is a moist, decadent holiday dessert that combines grated carrots, apples, and potatoes with warm spices, resembling a traditional carrot cake but prepared as a steamed pudding.
What makes this pudding recipe unique?
This recipe is unique because it incorporates grated raw potatoes and is served with a distinctive tangy sauce that features vinegar.
What are the primary ingredients in the pudding?
The main ingredients include grated raw carrot, potato, and apple, mixed with sugar, raisins, melted butter, nuts, egg, and flour.
How should the vegetables and fruits be prepared?
The raw carrot, potato, and apple should all be freshly grated before being combined with the other ingredients.
Does this recipe really contain potatoes?
Yes, the recipe calls for 1 cup of freshly grated raw potato, which contributes to the pudding's wholesome texture.
How long does it take to steam the pudding?
The pudding needs to be steamed for 2 to 3 hours depending on the size of your molds.
What equipment is necessary for this recipe?
You will need a steamer or a large pot with a steaming rack, and either individual molds or a large pudding dish.
Why is it recommended to make the pudding in advance?
Preparing it a few days early allows the flavors to meld and intensify, resulting in a better taste when served.
How should I store the pudding after steaming?
After the pudding has cooled completely, it should be stored in a cool pantry or the refrigerator.
What spices are used to flavor the pudding?
The pudding is flavored with a medley of ground cloves, nutmeg, and cinnamon.
What are the ingredients for the tangy sauce?
The sauce is made from sugar, cornstarch, salt, nutmeg, cinnamon, allspice, water, and vinegar.
Does the sauce have a strong vinegar taste?
The sauce is described as uniquely tangy; the vinegar marries beautifully with the spiced pudding to create a delightful contrast.
How do I keep water out of the pudding while steaming?
You must cover each mold or the pudding dish tightly with aluminum foil to prevent steam or water from entering.
How high should the water level be in the steaming pot?
The water should reach halfway up the sides of the molds, ensuring it does not touch the actual batter.
What should I do if the water in the pot evaporates?
Check the pot periodically and add more hot water as needed to ensure the steaming process continues uninterrupted.
How can I tell if the pudding is finished?
The pudding is done when it has a firm, cake-like appearance and is cooked through.
What kind of nuts should I use?
The recipe calls for 1 cup of chopped nuts; common choices for holiday puddings include walnuts or pecans.
Should the raisins be soaked?
The recipe suggests that raisins can be plumped in warm water before use if desired.
How much batter should be placed in the molds?
Distribute the batter evenly, but leave some space at the top of each mold to allow the pudding to expand.
When should I prepare the sauce?
The sauce can be made on the same day you serve the pudding, even if the pudding was made days in advance.
Is this a traditional Christmas recipe?
Yes, it is a beloved family recipe passed down through generations that captures the essence of Christmas.
What is the finished texture of the pudding?
The result is a moist and decadent dessert with a firm structure similar to a dense cake.
Can I substitute the butter?
The recipe calls for 1/2 cup of melted butter for richness, though you could experiment with other fats at your own risk.
How many ingredients are in the entire recipe?
There are 21 ingredients listed across both the pudding and the accompanying sauce.
Is this recipe easy to scale for large groups?
Yes, you can use individual molds or one large dish, making it flexible for different serving needs.
Does the pudding contain leavening agents?
Yes, the recipe uses both 1 teaspoon of baking soda and 1 teaspoon of baking powder.
What type of flour is required?
The recipe specifies 1 1/4 cups of all-purpose flour.
Is there egg in this recipe?
Yes, the recipe requires one beaten egg to help bind the ingredients together.
How do you thicken the holiday sauce?
The sauce is thickened by cooking sugar and cornstarch with water until the mixture turns clear and thick.
Can I use a different fruit instead of apples?
The traditional recipe uses 1 cup of grated raw apple to provide moisture and sweetness.