Five Roses Cookbook circa 1950 - From the Collection of Marg Dye
In some homes (like ours :) it will always be steamed carrot pudding at Christmastime—a tradition reminiscent of hard times, when carrot pudding was more economical than a prize plum pudding. For all its modern glamour, the Christmas season does seem a fitting time to commemorate humble origins.
- 1 cup grated raw carrot
- 1 cup grated raw potato (divided into 1/2 cups)
- 1/2 cup butter
- 1 cup granulated sugar
- 3/4 cup seeded (Thompson) raisins
- 1/2 cup currants
- dusting of flour
- 1 cup all-purpose flour
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 tsp soda
- Grate carrot and potato.
- Measure and set aside.
- Cream butter, add sugar and blend well.
- Add grated carrot and 1/2 cup of grated potato, and mix well.
- Sprinkle raisins and currants with a dusting of flour and add to first mixture.
- Sift together the flour and spices, and stir in.
- Dissolve the soda in the remaining 1/2 cup of potato and add it last.
- Mix lightly together; pour into buttered stoneware bowls.
- Cover well with redoubled cheesecloth tied down with kitchen string.
Steam for 3 hours (ask your mom or gran—they’ll know how to do this).