Free Issue! Try Saltscapes Magazine before you buy. Download Now

Nana’s Steamed Carrot Pudding


1     cup (250 mL) raw grated carrot
1     cup (250 mL) raw grated potato
1     cup (250 mL) suet
1     cup (250 mL) seedless raisins
1     cup (250 mL) currants   
3     tablespoons (45 mL) shredded peel
Juice and zest of 1 lemon
1     egg
1     cup (250 mL) packed brown sugar
¼    cup (50 mL) molasses
1½    cups all-purpose flour
1     teaspoon (5 mL) baking soda
½    teaspoon (2 mL) salt
½    teaspoon (2 mL) ground cinnamon
¼    teaspoon (1 mL) grated nutmeg
¼    teaspoon (1 mL) ground cloves

¼    teaspoon (1 mL) ground allspice

Lemon Sauce
¾    cup (175 mL) granulated sugar
1½     tablespoons (22 mL) cornstarch
¼    teaspoon (1 mL) salt
1¾    cups (425 mL) water
1     teaspoon (5 mL) lemon rind
1     tablespoon (15 mL) lemon juice
1     tablespoon (15 mL) butter


In a medium bowl, combine carrot, potato, suet, raisins, currants, peel, lemon juice and rind. Set aside.

In a large bowl, beat egg; add sugar and molasses, mixing well. Add carrot, potato and fruit mixture. In a separate bowl sift dry ingredients together and add to first mixture.

Pour into a greased 6 cup (1.5 L) pudding bowl. Cover with greased brown paper or tin foil. Tie cover in place. Place bowl in steamer and add water to come half way up the bowl.
Steam for 4 hours. Serve hot with lemon sauce. Makes 8 to 10 servings.

Variation: Substitute 1 cup (250 mL) margarine for suet-place it in the freezer for 30 minutes before shredding it into the mix. 
Lemon Sauce
In a saucepan, combine sugar, cornstarch, salt and water. Bring to a boil, reduce heat and let bubble gently for about 15 minutes. Just before serving add lemon rind, juice and butter. Makes about 2 cups (500 mL) sauce.

Nana’s Steamed Carrot Pudding

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.