Carrot Christmas Pudding

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


  1. Grate carrot and potato.
  2. Measure and set aside.
  3. Cream butter, add sugar and blend well.
  4. Add grated carrot and 1/2 cup of grated potato, and mix well.
  5. Sprinkle raisins and currants with a dusting of flour and add to first mixture.
  6. Sift together the flour and spices, and stir in.
  7. Dissolve the soda in the remaining 1/2 cup of potato and add it last.
  8. Mix lightly together; pour into buttered stoneware bowls.
  9. 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).

Posted on September 9, 2015 and filed under desserts & sweets.