*After some time to think about this recipe, and comb through the ashes; here's what went 'wrong'.* - To start this recipe had no spices or flavourings at all; which could have been a nod to this particular families tastes or economic status. Maybe they just couldn't afford more? - There is also at least a ¼ cup more suet in this recipe, than any other recipe we've found, which could have caused the pool of greasy fat around the plate. - The potato could have also been a problem; not all potatoes are the same in their moisture content. Some have significantly more water. - Free forming the potato amount was probably the biggest culprit on the first try... - Cook time was more than enough; just over 3 hours.
You know, I might suggest watching Townsends TH-cam channel. They do historical US/UK/CA food from 1750-1860's. They have done many puddings, and looking at those cooking techniques/ingredient ratios might give at least some clues to what might have been left out or modified. Those are the only guesses I would have, but you may have something better in mind for getting the old school flavor.
The first time I made gooey cake was a total fail. It was a recipe that came from my great grandmother who grew up in the late 1800s near Saint Louis, Missouri. The recipe was for Saint Louis Butter Cake. But the recipe only gave the ingredients in two parts. No direction on how to assemble or bake it. So I assumed that one part was the cake and the other was like a frosting. But after putting the first part in the oven to bake and making the second part that was quite loose to be frosting I thought well maybe it needs to go in the fridge to stiffen up. But after doing that and thinking about it I realized omg that “frosting” has raw eggs in it. That can’t be frosting. Needless to say the subsequent versions were much better and my family always asks for either a lemon gooey cake or a pineapple one.
I was wondering about the tinfoil. That seems awful modern for a 1800s recipe. Is it possible that it might have been more of an open steamer, like a Chinese dumpling steamer where the steam passes thru and blows off? Or simply a parchment-covered bowl in an open pot of water?
Having watched my grand mother and mother cook steamed puddings . They always used a clean pillow case or cotton tea towel to cook the pudding in , put mixed ingredients in middle of cloth and tater up in a parcel tie off top and leave enough string to drape over pot rim and cook as usual .
Best friend of my grandma (neither with us anymore, sadly), used to make a recipe uncanny similar to this, but with one big and one small difference. Big difference was that she would also add 1 cup of fine breadcrumbs (or in some occasions, she would change that for what she called "cookie dust", which was basically cookies pounded in the mortar to fine dust). Small difference were spices: cinnamon, nutmeg and lemon zest. She would also squeeze the water out of the grated potato. Sometimes instead of potato she would use a grated apple, quickly put it on heat in the pan and then drain it of juice, before putting it into the pudding mixture. She always used either several layers of cheesecloth or clean kitchen towel on top, never the foil, as a cover. Also, she would sometimes just wrap the mixture into first buttered layers of cheesecloth (I remember her saying "at least eight") and hang the pudding without a mold, on a knitting needle, which would then hold it over the steam (but never touching the water). Lid would go over that, letting some steam out where it couldn't fit properly because of the kitchen needle, so a kitchen towel would be wrapped around it, to prevent that. This method was considered to produces yummier pudding, but was seen as quite an ordeal, so not often used (versus the mold one). I hope it might be of some help :)
This is one of the things that makes this channel amazing and accessible - you show your successes and failures as well as your analysis of what went wrong. Seeing someone knowledge that occasionally gets it wrong is super relatable.
I honestly think that people didn’t use a lot of ingredients because it wasn’t necessary to them because life was much simpler and little things like currants as an ingredient was the highlight of the recipe and the was probably the star of the show also their palates where not burned by high amounts of sugar and salt like ours are . these ingredients also used sparingly. So the currants probably brought a boring amount of flavor to us but To them was probably like a fantastic treat for the times they lived in.
As a girl I would be following a recipe written on a card by my mother, but she'd walk by during various points and say, "When I make these, I usually..." and I would get so mad at her and say, "If you do these different things, write them down!" Because my take on her recipes were NEVER equal.
Tried to DM you guys but it seems TH-cam has changed the UI. This is a recipe that goes back at least 4 generations on my wife's side of the family. It is far richer than you'd expect given the ingredients. Everyone looks forward to it on Thanksgiving. Carrot Pudding Mix together: 1 cup grated raw carrots 1 cup grated raw potato 1 cup brown sugar 1 cup raisins ¼ cup butter or shortening, melted 2 tablespoons milk ¼ cup chopped citron (optional) ½ cup chopped nuts (optional) Sift into mixture: 1 cup sifted flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon salt Mix well. Place in well-greased top of double boiler. Cover tightly, steam 3-3.5 hours. Serve warm with sauce. Vanilla or Lemon Pudding Sauce Mix together: ½ cup sugar 3 tablespoons flour ¼ teaspoon salt Add 1 cup water, cook until thickened. Remove from heat and add 1 tablespoon of butter and either 1 tablespoon of vanilla extract or 1 tablespoon of lemon juice.
Who else thought that Glen had messed up the parchment circle and was going to throw it out after the said crumple it up? Glen certainly knows what he is doing but that would have been hilarious....
Actually I recall anticipating he was going to crumple it up cuz there was no way he would get the parchment to stay put inside that bowl without crumpling it up first. I've made that mistake myself enough times to know that one. Sometimes you want pristine creaseless parchment paper and other times you want it to look like someone went out and ran over the parchment several times with a car. Just depends on what you're trying to do.
I know my mother says she can't use her mother's recipes because they all say a cup of this and a cup of that, but by that my grandmother meant the old, cracked tea cup that she kept in the cupboard to measure with during the depression, and nobody has that teacup anymore, so nothing works out right. I have seen some recipes elsewhere that say "1 small cup of flour", etc., which I think means a tea cup. Just one possible explanation of what might be happening.
My Great Aunt used a tea cup for dry ingredients, and a water glass for liquids. Before we figured that out, it was impossible to get her recipes to work.
When I use suet (in christmas pudding), I heat/melt it and purify it before usage. Otherwise there are tissue particles in the batter. "Cleared" suet will stay for very long time in the freezer.
If you read your suet packaging, you'll probably find it's 15% flour- at least that's all we can get around here in California. You're clarifying is getting rid of the fillers they add these days.
@@tjs114 Here in Germany I go to my butcher and I will get some very ugly stuff ;-) ... I learned after years how to make this correct and nice. Heat it by low temp (not to fry the meaty parts), until the fat renders. Then I use a coffee-filter. I fill this into ice-cube-forms and get snow-white hard cubes. I freeze them for years. It tastes really nice... olive-oil like fatty without a strong beefy component. Every year we make the very British Eliza Acton christmas pudding.
I found a similar recipe online that includes a cup of peeled and shredded apple, and an extra cup of flour (for a total of two cups.) I could see the extra flour giving it a more firm texture, so if you forgo the cup of apple, maybe increase the recipe you used by an extra third of a cup of flour? This other recipe uses a cup of brown sugar instead of white sugar, which could also affect the texture. It is steamed for 3 to 4 hours so it is double the cooking time. It also says to let the pudding cool, wrap it and refrigerate it for a few weeks to blend the flavours more, which you reheat by re-steaming or microwaving it.
We knew this pudding as Prairie Pudding and we HAVE to have it at Christmas, for sure. The one difference I noticed is that you used suet, and more of it, whereas our recipe used a small amount of butter. This is our family recipe: 1 c. shredded carrots, 1 c. shredded potatoes (no, we didn't drain then or pat them dry), 1/2 c. dark raisins, 1/2 currants (washed and patted dry), 3/4 c. golden sugar, 1 1/4 cup white flour, 1/2 tsp. cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp. cloves, 1 tsp. baking soda, and 1/4 tsp. salt. Combine well. Because there is very little FAT in this recipe, you have to stir and stir, but eventually the moisture in the carrots and potatoes make the batter moist! We always put it in a pyrex bowl and covered it with wax paper, but didn't push it down over the batter. The wax paper and the tin foil should be about the same size and then (helps if someone helps you with this) place them over the pudding bowl, tie the string tightly (I also put a rubber band on it, too) then trim the wax paper and tin foil so that about 3 inches or so hangs below the edge of the steaming bowl. We would put it on a rack at the bottom of the large pot with water that only was about 1/4 of the height of the pudding bowl. Cover it with the lid. We would steam it for about 2-3 hours. The SAUCE is a MUST! 2 cups homo milk, 1/2 golden sugar, 1 tbsp butter, 1/2 tsp vanilla, and about 2 tbsp. flour. Mix the flour and sugar. Add the milk. Bring to a NEAR bowl. Turn heat down and cook until thick and darker. Remove from heat. ADD butter and vanilla. You need to watch the sauce so that it doesn't burn. We always DOUBLE this recipe because everyone wants seconds and third helpings. Usually, we make this recipe about a month ahead and freeze it, and make the sauce the day before and keep in the fridge to reheat.
This looks like one of the puddings Mrs. Crocombe would tie in a cloth and boil. Very interesting. :D Love your channel, Glen! Thanks for all the awesome content.
I have a similar recipe to this which came from my grandmother, and I believe it was her mother's recipe. There are 3 differences: mine has "seeded" raisins instead of currants, brown sugar instead of white, and the flour is 1 1/2 cups, not 1 cup. We also make a brown sugar sauce for ours. I would love to send it to you to get your thoughts, but not sure how
A binder introduced to the mix, one egg or two? similar to a Yorkshire pudding only with raisins and carrots. I've never made anything like this as well. I also think the beef dripping are added hot to the York pudding, it's been awhile.
these are the ingredients in the carrot pudding I make. Since my late husband was english, I learned to make steamed puddings. 1/2 cup softened butter, 1/2 cup sugar, 2 large eggs, room temperature, lightly beaten, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 cup , shredded peeled, carrots, 1 cup shredded uncooked peeled potatoes, 1 cup each raisins, chopped dates and nuts and is is made in the same procedure as a cake.
If I were to try this I'd probably grate the potato the squeeze all the water out through a fine cloth like if I was making Potato Rosti. I'd also guess the spices would be close to what goes in Carrot Cake so Nutmeg, Cinnamon, Clove & Mixed Spice Anyway its always great to see failures, you can learn more from a failure than a success.
I wonder how 'fresh' dried fruit would have been back then. After awhile raisins tend to crystallize their sugars depending on how dehydrated they were initially. They absorb quite a bit of moisture when steamed or soaked. Not sure if it would be enough to affect the end result, but I think we can agree that it failed because the flour was overwhelmed one way or another.
It looks a lot like a Victorian style pudding. Maybe you could get tips from British Heritage's Audley End series with Mrs. Crocombe as the head cook. There are quite a few "pudding" videos.
I love your cooking and baking shows! I just caught your video about Carrot Pudding and with a few additions, this is pretty much the recipe that my family has been making for years. I notice that your pieces of suet are huge. My suet from the grocery store is cut much, much finer than that. Regarding spices, we add 1/2 teaspoon of cinnamon and 1/2 teaspoon of cloves to the other dry ingredients (flour, salt and baking soda) in a separate bowl, and then dump all of this into the bowl that contains the dried fruit, grated potatoes and carrots, suet and white sugar. After everything is all mixed together, we then make yet another change. We stir in 1/2 cup of milk which gives it a thick cake batter consistency. Incidentally, instead of currants, we use 1 cup of chopped dates. The method I was taught to wrap the bowl was using 2 layers of foil and putting the bowl in the middle of the first of the foil sheets, bringing the sides up and together over top, fold the edges together a couple times, plus the sides as well, so the entire bowl is completely enclosed and sealed so water can't get in. Then do this a second time with the other foil sheet. I was taught to make it really water tight and the second sheet guarded against the first sheet getting a rip in it. Now, on to our sauce recipe: 1/2 cup butter, 1 cup white sugar, 1/2 cup 35% cream Cook stirring in a double boiler for 15 minutes. Add a little nutmeg and brandy. Stir well. Taste. Add more brandy. It always needs more brandy. When serving, always flame the pudding with heated brandy and that, too, adds even more flavour to the finished product.
From a wrapping point of view my granma used to use a sheet of parchment and foil together over the top with a pleat folded in the middle then tied with string and i think it was one piece of string tied 1st then a second one underneath that with handle so had double seal. Good luck with the next one.
Glen, watched your Sunday video and I noticed that the recipe is very similar to a variation of the English spotted dick from my hometown in Yorkshire which contains similar ingredients. I believe the fault was down to the suet, it should have been grated first and rubbed into the flour until it resembles breadcrumbs. Secondly try the English "atora" suet the vegetable and beef versions are interchangeable if you can get it in Canada. The other minor observation was that you didn't put a pleat in the foil to allow for expansion.
OK--here's my version of the recipe from my mom (b.1921) and g.mom. I hope this helps in your search. I've made this many times and it's always been good-->great. Pudding 1 cup grated carrot 1 cup grated potato 1 cup brown sugar 1 cup suet mixture (or 175 grams butter-hard chilled) 1 cup raisins/sultanas 1 cup currants 1.5 cups flour (can be 50/50 white/fine wholemeal) 1 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves grated rind and juice of one lemon For a real Christmas taste add a few glacé cherries and a tablespoon or so of finely chopped mixed peel. You can basically use any dried/glacé fruit you want. Pineapple, figs, and apricots make a nice change. (Grate chilled butter into flour in small portions and mix well.) Mix all ingredients together and steam in a bowl for 4 hours or so. Can be eaten immediately. Keep refrigerated. Sauce 1 cup brown sugar (lightly packed) 2 tablespoons flour 3 tablespoons butter 1/4 tsp salt 1.5 cups boiling water 3/4 tsp vanilla brandy or rum to taste Melt butter, blend in flour, add sugar. Stir and heat carefully to caramelise lightly-a tinge of browning at the edges. Very carefully stir in boiling water-it spits! Continue to cook and stir until thickened and smooth. Add alcohol. Sauce may be reheated. (Thanks for the original recipe, Mom.)
Thanks @Greg - That's in line with about 1/8 of the carrot pudding recipes that we've found in the cookbooks around 1900. We've been calling that style 'lemon juice #2', because it contains spices.
@@GlenAndFriendsCooking You're welcome. Just a note on the suet. Grandma (who lived on Craighurst Ave, Toronto), when I asked about substituting butter for the suet reminded me that the suet mixture in the recipe came pre-mixed with flour. We separated the flour out and got just over 6 oz of suet.
That dish offers a lot of nutrition and fiber. Probably most people steam pudding in just the type of ceramic bowl you used, covered exactly the way you did. I use a pudding steamer with a central cone to expose more pudding surface to heat. Sometimes I partially bake a potato and allow it to cool a bit before grating it for used in baked items. That reduces moisture in the mix. Judging from the way both of you commented on the sauce, I would encourage you to use a different lemon sauce, perhaps thickened with arrowroot or cornstarch. Finish with lemon juice and zest.
My step grandmother in Ontario made a really good carrot pudding with sauce for holidays. My favorite steamed pudding is a pumpkin/walnut pudding with a maple custard sauce. I think I got the recipe from Bon Appetit about 30 years ago.
My family's carrot pudding recipe goes back more than 100 years and is steamed in a cotton cloth tied and steamed. The pudding is served hot with a whiskey caramel sauce. It is sooo good.
The first alteration I would try is to soak the grated potatoes in water to wash off some starch then wring them out to shed excess water like you would with hash browns. I would definitely cut back on the suet, I got that chringey feeling when I saw how much was called for.
If the pudding was indeed a failure at first glace, could you have put the pudding in the oven for a bit? Or put it in a sauce pan to modify it a bit into a chutney? And some heat (chili powder), ginger, orange or tangerine juice, brown sugar, maybe some cardamon?
@@sirspate When life gives you lemons. They said it has a good taste, so. it might have tasted good as a condiment for ham or turkey especially with some pineapple.
From what I know there are a few things that might help 1 peel the potatoes and carrots 2 finally shred potatoes so that they act as a binder, so they release their starch quickly
I've never heard about carrot pudding but I guess the potatoes are a big variable in this recipe. Floury potatoes will probably work better and squeezing out the liquid might help as well. At least that's my experience when it comes to making german potato dumplings that often have a very similar problem
Hello Glen, I am newish so I don't know if you ever got the recipe sorted. Here is my Grandmother's recipe, sent to me by a cousin who made it often. You will notice our family used a sour sauce, and it may have been vinegar because lemon was hard to come by. Grandma's Carrot Pudding 1c. suet finely chopped, 1c. brown sugar, 1c. grated carrot, 1c.grated raw potato, 1c.raisins, 1c. currants, 1 egg , 1 tsp. Salt, 1 tsp.soda, 1 tbsp. vanilla 1/2 c. flour, 1/2 tsp. each cinnamon, cloves, nutmeg, 2 tbsp. sour milk or enough to make a drop batter, Grandma put the batter in baking powder tins and steamed for three hours. (I put mine in 1/2 filled quart jars and pressure can 90 mins. You can steam the puddings in the jars like Grandma did since baking powder doesn't come in useable tins now.) Her sour sauce was 1 c. water, 2tbsp. vinegar 1/4c. sugar and enough corn starch to make a thin sauce. (I use lemon juice instead of vinegar)Variations: can use all carrots, or use double the raisins instead of 1 c. each raisins and currants, also can use 1/2 c. butter instead of suet.
Hey Glen! Love your videos! They come in handy when I’m trying to impress the family at get-togethers. Are you going to make more soda/fermentation videos? Your method of the ginger bug worked the best for me compared to other recipes/instructions
Similar to a WW2 Xmas pudding ( though would only have been Orange Carrots) and less sugar. Don’t have the receipt to hand but should be available online
Mom always made a brown sugar sauce. Butter melted add brown sugar cook stirring and add flour stirring pour in cold water add vanilla. The pudding was covered with cheese cloth and was set above the water to steam. Perhaps the larger bowl would have prevented water getting in. My family recipe is as follows1 c brown sugar 1 c grated carrots 1 c grated potato 1 c currants 1 c raisons 1 c dates 1 c mixed fruit 1 egg 1 tsp baking soda 1/2 tsp. salt 2 cups flour in place of suet a little more than 1/2 c butter When my mom was with us one summer we decided to can a batch of pudding I asked mom how full should we fill the jars she said 1/2 inch head space. My husband was manning the water bath kettle. He called and said some thing is wrong here. The lid were exploding off the jars and hitting the lid on the canner. When we opened the canner some of the jars had lost their lids and other the lid were bent into a tent over the jars. We pulled them all out and I half emptied the jars and put new lids on all. We laughed about the carrot pudding for a long time after. We had carrot pudding every year at Christmas. Some of the kids would say can I have a little bit of pudding and a lot of sauce others would say can I just have sauce. The recipe came down the family for 5 generations that I know of in Saskatchewan. Merry Christmas
here is my mother's recipe. Carrot Pudding with Hard Sauce Combine: 1 cup grated potato 1 cup grated carrot 1 cup raisins 1 cup currents Combine and add to the first mixture: 1 cup flour 1 cup firmly packed brown sugar 1 tsp. baking soda 1 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg Combine and mix into fruit and flour mixture: 1 beaten egg 1/3 cup soft butter 1/4 cup milk 1 tsp vanilla Scoop mixture into layers of cheesecloth and steam in top of a double boiler over a slow simmer 3 hours. Serve with warm hard sauce Hard Sauce Mix together in med saucepan, 1 cup brown sugar and 1 tbsp. cornstarch, add I and 1/2 cups and 1 tbsp. butter, bring to a boil over med heat and simmer over low heat until thickened
I think something that will help is to blot the potato and carrot after it is shredded to take the moisture down a level. Every British pudding or cake recipe that I come across that has vegetables or fruits with high water content says to blot away some of the moisture before putting it into the mix.
My recipe calls for half the amount of sugar, half the amount of suet and also 2 eggs. It also calls for a teaspoon of baking powder as well as baking soda. Query: were you using US (8 oz) or Imperial (10oz) cups? Where that would make a difference would be in the rising agent. Just a thought. Also we always throw in spice and also nuts.
Your question about 'cups' is interesting... The US cup is 8 US Fluid ounces (8.3 Imperial Ounces / 237 mL) The Imperial cup is 10 Imperial ounces (9.6 US Fluid Ounces / 284 mL) Canada currently uses a Metric cup 250 mL (8.7 Imperial / 8.4 US) When this cookbook was written Canada used a cup that was 8 Imperial ounces (227 mL) The recipe was adjusted for this variation - keep your eyes out for the next instalment of this pudding...
My mother and grandmother made carrot pudding every year for Thanksgiving. I always looked forward to it. They made a Carmel sauce to go over it with whipped cream. They cooked it on top of the stove in a canning jar in a double boiler
I've done this and it worked... But it was almost 15 years ago. I'll pull out my great grandmother's recipe, if I can find it, and compare. I also cooked it in her fluted tin that had a locking lot and a center hole like an angel food or bunt pan. Maybe the fluted sides and center hole give surface area that cooks it stiffer than the bag pudding? I'll get back to you in a couple months once we are in Holiday foods season.
I love steamed puddings, and have a good recipe for a pumpkin and walnut pudding with a maple custard sauce. I think I got it from Bon Appetit. My recipe calls for 3/4 C of fat (butter).
Thanks for sharing, love your work 😁. I’d be reducing the suet and adding some spices and a couple of eggs, maybe some golden syrup and cooking it in a pudding steamer like a classic steamed fruit or ‘plum’ pudding. The sauce is what we would call a ‘hard sauce’, classic accompaniment to a steamed pudding. Question- do you have Self Raising Flour in Canada?
Our family canned a carrot pudding. There were no currents but lots of spices. We canned it at a "canning kitchen" and it was much more cake like. It was steamed in the open cans and then sealed. Delicious!
I have a few solutions: 1: remove the liquid from the potatoes and carrots before adding them to the mix. or 2: Mix everything together, then put it in a cheesecloth or 'tea-towel' and spin the mass to squeeze out the excess liquid. Save the liquid aside to add to the sauce.
My Aunt would make this for Christmas dinner. Instead of grating everything she used a hand turned meat grinder. She didn’t put the raisins and currents through it though. I was told that Maple Leaf Foods has stopped making the suet that was always sold in grocery stores in Ontario.
It's interesting that you mentioned piping in the haggis, because yesterday was Rabbie Burns night. It's the one night a year when eating haggis is a big deal.
My mother made carrot pudding every Christmas and I made it for my Christmas just past. She never used suet. Her recipe is much the same as yours but she added 1 tsp of salt, 1/2 tsp of cinnamon and 1/2 a tsp of nutmeg. But here is where hers differs after mixing all those ingredients, her recipe calls for adding 1 beaten egg, 1/4 cup milk and 1 tsp of vanilla. My mom would wrap the mixture in foil, and place in the top of a double boiler. And the recipe states boil for 3 hours. I usually use a linen cloth instead of foil. But I think I'll try your method, makes for a nicer presentation.
Oh and mom's hard sauce recipe is 1.5 cups brown sugar, 1 tbls of cornstarch and 1.5 + 1 tbls of butter. Bring to a boil over med. heat then simmer till thickened.
Check the Townsends channel here on TH-cam. He does 18th Century recipes, and has several puddings. You might get ideas on the methods used then to improve this one. Cheers!
Doesn't it need more carrots and less everything else? I'd add vanilla extract, cinnamon, brown sugar, and maybe up the baking soda just a tad. Then again I've been known to burn toast, so what do I know?
I don't know if anyone is interested on here or if it's even appropriate etiquette but here is my recipe for carrot pudding. I've been making it for years.1 cup of sugar, 1 1/2 cups of flour, 1/2 cup of shortening or lard, 1 tsp baking soda, 3/4 tsp salt ,1 tsp cinnamon,1 tsp ground nutmeg,1/2 tsp ground clove, 1 cup of grated carrots, 1 cup of raisins, currants or a combo of both, 1 cup of nuts ( I prefer pecans ,cashew are pretty good , almonds seem to get lost, my husband loves peanuts but beware peanuts take over the dish in my opinion) . In a large bowl cream shortening and sugar, mix in all the pantry (dry) ingredients , once mixed add raisins, carrots and nuts until well combined. Pack into a well greased pudding mold, container suitable for boiling or lge metal coffee can, cover with cheese cloth tied on or tin foil, boil in the oven at 350 in a dutch oven with water about halfway up the can or mold for 4 to 4 1/2 hours. I use my large electric roaster. I fill it halfway with water and put the can right in it. At 350. It works best.If doing it on the stove top don't use can , cooking time will be cut by about an hour, hour and half and you have to really babysit it for burning . Replace water when needed. For the sauce 3/4 cup white sugar, 1 1/2 tsp of cornstarch, a pinch of salt, 1 1/4 cups hot water,3 1/2 tsp of lemon juice, 1 tsp of vanilla. Boil together until you have a syrup.
My carrot pudding doesn't call for suet , my plum pudding does . If you use suet break it up some.I don't think that's why this one was mushy . I think it's because it wasn't packed enough. For fun I have used rendered beef fat and it tasted really good.I've also used half and half bacon fat and shortening it was also good
Here is my nana's recipe for Carrot Pudding - WW2 ration recipe - cream 2 ounces of margarine and 1 ounce of sugar together - stir in one cup of grated carrot, golden syrup 2 tablespoons (if you have no sugar add more golden syrup), 1 cup raisins (soaked in water to plump them up), - mix together your dry ingredients, 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, large pinch of salt - stir this into the other ingredients - add a quarter of a pint of milk (add more or less milk if needed) to make a fairly stiff mixture. - place in pudding bowl - make a parchment circle a little smaller than the top of the pudding - cover with a pudding cloth tie with string - bring up the corners of the pudding cloth and tie them to make a handle - place in a large pot of boiling water and steam for 2 hours.
The bringing of one end of the string around the other to form the knot 2 or more times is known as a Surgeon's Knot. This same technique is used by an operating surgeon when the knot has to be very secure - and above all, not slip.
How similar is this to other "UK" foods like Figgy pudding? Could the "form" of a figgy pudding help since that has that center piece that helps cook the center.
One thing I love about youtube is it shows failure. To be good at something, you need to fail multiple times. Regular cooking shows on television does show this part of reality, so people assume that you just get it right everytime. TH-cam is so much better at having shows about trying different things that they don't have time for on television.
My mom always makes "Christmas pudding", which is very similar to this. She makes a large batch and cans it to be used only at Christmas or on a special occasion. I found a recipe similar to it in a 1942 copy of a Department of Education "Foods, Nutrition and Home Management" manual, a home economics curriculum No. 3 for the Province of BC. It has a couple differences than my moms, but it is very close, and is even closer to your recipe in this video. If you need the recipe, I would be happy to share it with you. (not my moms recipe, but the Home Ec recipe.) She would serve it with a Grand white pudding sauce from my grandmothers recipe. It was/is always a special treat at Christmas. This year with all the flooding in Abbotsford and the highways being shut down, I probably won't get to my parents place for Christmas and that pudding/sauce combo, so I may have to resort to doing it myself. Watching your video, helps me know how to cook the pudding. I did the Home Ec recipe once before and it turned out pretty good, but the I didn't know how to steam it, and I think I used the oven with a pan of water in it.
This recipe reminds me of a pudding my grandmother used to make after the end of WWll, but during the time we still had rationing in the UK. Grate 1 large raw potato and 2 medium raw carrots, mix in 1 cup breadcrumbs, 1 tbsp self-raising flour, 2 tbsp sugar, 1/2 tsp flavouring (lemon or vanilla). Thoroughly stir in 1 tsp baking powder. Put 2 or 3 tbsp of jam in a hot pudding bowl, run it round to cover the inside. Cool. Put in the pudding mixture, tie on a cover of baking parchment, steam 2 hours. You can add dried fruit to the mixture if you have it.
Maybe this is supposed to cool before being turned out of the bowl. That would give the suet time to set and perhaps that would give the pudding a defined shape and a former texture. Then sliced and served cold with the hot butter sauce.. Just my $0.02USE on it. ;-)
*After some time to think about this recipe, and comb through the ashes; here's what went 'wrong'.*
- To start this recipe had no spices or flavourings at all; which could have been a nod to this particular families tastes or economic status. Maybe they just couldn't afford more?
- There is also at least a ¼ cup more suet in this recipe, than any other recipe we've found, which could have caused the pool of greasy fat around the plate.
- The potato could have also been a problem; not all potatoes are the same in their moisture content. Some have significantly more water.
- Free forming the potato amount was probably the biggest culprit on the first try...
- Cook time was more than enough; just over 3 hours.
Maybe the potato needed to be cooked first.
You know, I might suggest watching Townsends TH-cam channel. They do historical US/UK/CA food from 1750-1860's. They have done many puddings, and looking at those cooking techniques/ingredient ratios might give at least some clues to what might have been left out or modified. Those are the only guesses I would have, but you may have something better in mind for getting the old school flavor.
I'd probably use plastic cling wrap next time, easier to get a tighter seal.
It's how I steam pork at home.
The first time I made gooey cake was a total fail. It was a recipe that came from my great grandmother who grew up in the late 1800s near Saint Louis, Missouri. The recipe was for Saint Louis Butter Cake. But the recipe only gave the ingredients in two parts. No direction on how to assemble or bake it. So I assumed that one part was the cake and the other was like a frosting. But after putting the first part in the oven to bake and making the second part that was quite loose to be frosting I thought well maybe it needs to go in the fridge to stiffen up. But after doing that and thinking about it I realized omg that “frosting” has raw eggs in it. That can’t be frosting. Needless to say the subsequent versions were much better and my family always asks for either a lemon gooey cake or a pineapple one.
I was wondering about the tinfoil. That seems awful modern for a 1800s recipe. Is it possible that it might have been more of an open steamer, like a Chinese dumpling steamer where the steam passes thru and blows off? Or simply a parchment-covered bowl in an open pot of water?
"The person who wrote this cookbook, could have been a terrible cook"...
Gold....absolute gold
😎
I really appreciate that you are also always uploading the "failures" - there's so much to learn from them!
Agreed. Totally adds interest to the channel. Top marks
“Always”?
I showed this to my Nan and she said that you used a bit too much fat for it to work and more floury potatoes work best, she advises King Eddies.
I suspected that those were two of the problems.
@@GlenAndFriendsCooking Are you going to try again?
S Chandler yes we’re going to try again
@@GlenAndFriendsCooking maybe add some spices too?
Having watched my grand mother and mother cook steamed puddings . They always used a clean pillow case or cotton tea towel to cook the pudding in , put mixed ingredients in middle of cloth and tater up in a parcel tie off top and leave enough string to drape over pot rim and cook as usual .
Best friend of my grandma (neither with us anymore, sadly), used to make a recipe uncanny similar to this, but with one big and one small difference. Big difference was that she would also add 1 cup of fine breadcrumbs (or in some occasions, she would change that for what she called "cookie dust", which was basically cookies pounded in the mortar to fine dust). Small difference were spices: cinnamon, nutmeg and lemon zest.
She would also squeeze the water out of the grated potato. Sometimes instead of potato she would use a grated apple, quickly put it on heat in the pan and then drain it of juice, before putting it into the pudding mixture. She always used either several layers of cheesecloth or clean kitchen towel on top, never the foil, as a cover. Also, she would sometimes just wrap the mixture into first buttered layers of cheesecloth (I remember her saying "at least eight") and hang the pudding without a mold, on a knitting needle, which would then hold it over the steam (but never touching the water). Lid would go over that, letting some steam out where it couldn't fit properly because of the kitchen needle, so a kitchen towel would be wrapped around it, to prevent that. This method was considered to produces yummier pudding, but was seen as quite an ordeal, so not often used (versus the mold one).
I hope it might be of some help :)
"I won't say who that person is in our family because it's not nice" " No it's not a nice thought" so sweet and so Canadian. You two are a treasure.
This is one of the things that makes this channel amazing and accessible - you show your successes and failures as well as your analysis of what went wrong. Seeing someone knowledge that occasionally gets it wrong is super relatable.
Learning from his mistakes is a great exercise.
I honestly think that people didn’t use a lot of ingredients because it wasn’t necessary to them because life was much simpler and little things like currants as an ingredient was the highlight of the recipe and the was probably the star of the show also their palates where not burned by high amounts of sugar and salt like ours are . these ingredients also used sparingly. So the currants probably brought a boring amount of flavor to us but To them was probably like a fantastic treat for the times they lived in.
As a girl I would be following a recipe written on a card by my mother, but she'd walk by during various points and say, "When I make these, I usually..." and I would get so mad at her and say, "If you do these different things, write them down!" Because my take on her recipes were NEVER equal.
Tried to DM you guys but it seems TH-cam has changed the UI. This is a recipe that goes back at least 4 generations on my wife's side of the family. It is far richer than you'd expect given the ingredients. Everyone looks forward to it on Thanksgiving.
Carrot Pudding
Mix together:
1 cup grated raw carrots
1 cup grated raw potato
1 cup brown sugar
1 cup raisins
¼ cup butter or shortening, melted
2 tablespoons milk
¼ cup chopped citron (optional)
½ cup chopped nuts (optional)
Sift into mixture:
1 cup sifted flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon salt
Mix well. Place in well-greased top of double boiler. Cover tightly, steam 3-3.5 hours. Serve warm with sauce.
Vanilla or Lemon Pudding Sauce
Mix together:
½ cup sugar
3 tablespoons flour
¼ teaspoon salt
Add 1 cup water, cook until thickened.
Remove from heat and add 1 tablespoon of butter and either 1 tablespoon of vanilla extract or 1 tablespoon of lemon juice.
My grandfather (who did the cooking) drained the carrot and the potato for puddings like this
Who else thought that Glen had messed up the parchment circle and was going to throw it out after the said crumple it up? Glen certainly knows what he is doing but that would have been hilarious....
Actually I recall anticipating he was going to crumple it up cuz there was no way he would get the parchment to stay put inside that bowl without crumpling it up first. I've made that mistake myself enough times to know that one. Sometimes you want pristine creaseless parchment paper and other times you want it to look like someone went out and ran over the parchment several times with a car. Just depends on what you're trying to do.
Nothing is a failure if you are able to learn from it and use that new found knowledge going forward. Food archaeology is tough! Keep at it!
The *ghost* of the recipe writer is laughing his/her ass off now 😂
I know my mother says she can't use her mother's recipes because they all say a cup of this and a cup of that, but by that my grandmother meant the old, cracked tea cup that she kept in the cupboard to measure with during the depression, and nobody has that teacup anymore, so nothing works out right. I have seen some recipes elsewhere that say "1 small cup of flour", etc., which I think means a tea cup. Just one possible explanation of what might be happening.
but a different cup doesn't affect the mixing ratio, does it?
My Great Aunt used a tea cup for dry ingredients, and a water glass for liquids. Before we figured that out, it was impossible to get her recipes to work.
When I use suet (in christmas pudding), I heat/melt it and purify it before usage. Otherwise there are tissue particles in the batter. "Cleared" suet will stay for very long time in the freezer.
If you read your suet packaging, you'll probably find it's 15% flour- at least that's all we can get around here in California. You're clarifying is getting rid of the fillers they add these days.
@@tjs114 Here in Germany I go to my butcher and I will get some very ugly stuff ;-) ... I learned after years how to make this correct and nice. Heat it by low temp (not to fry the meaty parts), until the fat renders. Then I use a coffee-filter. I fill this into ice-cube-forms and get snow-white hard cubes. I freeze them for years. It tastes really nice... olive-oil like fatty without a strong beefy component. Every year we make the very British Eliza Acton christmas pudding.
"No hero shot...." Love it.
Makes me want to give him a hug.
I found a similar recipe online that includes a cup of peeled and shredded apple, and an extra cup of flour (for a total of two cups.) I could see the extra flour giving it a more firm texture, so if you forgo the cup of apple, maybe increase the recipe you used by an extra third of a cup of flour? This other recipe uses a cup of brown sugar instead of white sugar, which could also affect the texture. It is steamed for 3 to 4 hours so it is double the cooking time. It also says to let the pudding cool, wrap it and refrigerate it for a few weeks to blend the flavours more, which you reheat by re-steaming or microwaving it.
Remember apple has pectin in it which is a natural thickener.
We knew this pudding as Prairie Pudding and we HAVE to have it at Christmas, for sure. The one difference I noticed is that you used suet, and more of it, whereas our recipe used a small amount of butter. This is our family recipe: 1 c. shredded carrots, 1 c. shredded potatoes (no, we didn't drain then or pat them dry), 1/2 c. dark raisins, 1/2 currants (washed and patted dry), 3/4 c. golden sugar, 1 1/4 cup white flour, 1/2 tsp. cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp. cloves, 1 tsp. baking soda, and 1/4 tsp. salt. Combine well. Because there is very little FAT in this recipe, you have to stir and stir, but eventually the moisture in the carrots and potatoes make the batter moist! We always put it in a pyrex bowl and covered it with wax paper, but didn't push it down over the batter. The wax paper and the tin foil should be about the same size and then (helps if someone helps you with this) place them over the pudding bowl, tie the string tightly (I also put a rubber band on it, too) then trim the wax paper and tin foil so that about 3 inches or so hangs below the edge of the steaming bowl. We would put it on a rack at the bottom of the large pot with water that only was about 1/4 of the height of the pudding bowl. Cover it with the lid. We would steam it for about 2-3 hours. The SAUCE is a MUST! 2 cups homo milk, 1/2 golden sugar, 1 tbsp butter, 1/2 tsp vanilla, and about 2 tbsp. flour. Mix the flour and sugar. Add the milk. Bring to a NEAR bowl. Turn heat down and cook until thick and darker. Remove from heat. ADD butter and vanilla. You need to watch the sauce so that it doesn't burn. We always DOUBLE this recipe because everyone wants seconds and third helpings. Usually, we make this recipe about a month ahead and freeze it, and make the sauce the day before and keep in the fridge to reheat.
This looks like one of the puddings Mrs. Crocombe would tie in a cloth and boil. Very interesting. :D Love your channel, Glen! Thanks for all the awesome content.
I have a similar recipe to this which came from my grandmother, and I believe it was her mother's recipe. There are 3 differences: mine has "seeded" raisins instead of currants, brown sugar instead of white, and the flour is 1 1/2 cups, not 1 cup. We also make a brown sugar sauce for ours. I would love to send it to you to get your thoughts, but not sure how
A binder introduced to the mix, one egg or two? similar to a Yorkshire pudding only with raisins and carrots. I've never made anything like this as well. I also think the beef dripping are added hot to the York pudding, it's been awhile.
these are the ingredients in the carrot pudding I make. Since my late husband was english, I learned to make steamed puddings. 1/2 cup softened butter, 1/2 cup sugar, 2 large eggs, room temperature, lightly beaten, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 cup , shredded peeled, carrots, 1 cup shredded uncooked peeled potatoes, 1 cup each raisins, chopped dates and nuts and is is made in the same procedure as a cake.
If I were to try this I'd probably grate the potato the squeeze all the water out through a fine cloth like if I was making Potato Rosti. I'd also guess the spices would be close to what goes in Carrot Cake so Nutmeg, Cinnamon, Clove & Mixed Spice Anyway its always great to see failures, you can learn more from a failure than a success.
My aunt, who was born in 1915, had this same handwriting. So clear and legible!
Maybe the grated carrot and potato are supposed to be dried/wrung out before going in the recipe?
I wonder how 'fresh' dried fruit would have been back then. After awhile raisins tend to crystallize their sugars depending on how dehydrated they were initially. They absorb quite a bit of moisture when steamed or soaked. Not sure if it would be enough to affect the end result, but I think we can agree that it failed because the flour was overwhelmed one way or another.
It looks a lot like a Victorian style pudding. Maybe you could get tips from British Heritage's Audley End series with Mrs. Crocombe as the head cook. There are quite a few "pudding" videos.
Mrs. Crocombe makes a Christmas plum pudding in one of their videos: th-cam.com/video/3XOKmaElzqw/w-d-xo.html
The suet adds a lot of fat which will pool and separate since there is no emulsifier, you might be missing a few eggs?
I love your cooking and baking shows! I just caught your video about Carrot Pudding and with a few additions, this is pretty much the recipe that my family has been making for years. I notice that your pieces of suet are huge. My suet from the grocery store is cut much, much finer than that. Regarding spices, we add 1/2 teaspoon of cinnamon and 1/2 teaspoon of cloves to the other dry ingredients (flour, salt and baking soda) in a separate bowl, and then dump all of this into the bowl that contains the dried fruit, grated potatoes and carrots, suet and white sugar. After everything is all mixed together, we then make yet another change. We stir in 1/2 cup of milk which gives it a thick cake batter consistency. Incidentally, instead of currants, we use 1 cup of chopped dates. The method I was taught to wrap the bowl was using 2 layers of foil and putting the bowl in the middle of the first of the foil sheets, bringing the sides up and together over top, fold the edges together a couple times, plus the sides as well, so the entire bowl is completely enclosed and sealed so water can't get in. Then do this a second time with the other foil sheet. I was taught to make it really water tight and the second sheet guarded against the first sheet getting a rip in it.
Now, on to our sauce recipe: 1/2 cup butter, 1 cup white sugar, 1/2 cup 35% cream Cook stirring in a double boiler for 15 minutes. Add a little nutmeg and brandy. Stir well. Taste. Add more brandy. It always needs more brandy.
When serving, always flame the pudding with heated brandy and that, too, adds even more flavour to the finished product.
From a wrapping point of view my granma used to use a sheet of parchment and foil together over the top with a pleat folded in the middle then tied with string and i think it was one piece of string tied 1st then a second one underneath that with handle so had double seal. Good luck with the next one.
Glen, watched your Sunday video and I noticed that the recipe is very similar to a variation of the English spotted dick from my hometown in Yorkshire which contains similar ingredients.
I believe the fault was down to the suet, it should have been grated first and rubbed into the flour until it resembles breadcrumbs. Secondly try the English "atora" suet the vegetable and beef versions are interchangeable if you can get it in Canada. The other minor observation was that you didn't put a pleat in the foil to allow for expansion.
I know EXACTLY what went wrong:
Glen put the foil wrong side up.
THIS.
Why won't youtube let me thumbs-up and thumbs-down this comment at the same time..
Lol!
Funny!!!
Mwahahahahaaaaaa
OK--here's my version of the recipe from my mom (b.1921) and g.mom. I hope this helps in your search. I've made this many times and it's always been good-->great.
Pudding
1 cup grated carrot
1 cup grated potato
1 cup brown sugar
1 cup suet mixture (or 175 grams butter-hard chilled)
1 cup raisins/sultanas
1 cup currants
1.5 cups flour (can be 50/50 white/fine wholemeal)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
grated rind and juice of one lemon
For a real Christmas taste add a few glacé cherries and a tablespoon or so of finely chopped mixed peel.
You can basically use any dried/glacé fruit you want. Pineapple, figs, and apricots make a nice change.
(Grate chilled butter into flour in small portions and mix well.)
Mix all ingredients together and steam in a bowl for 4 hours or so. Can be eaten immediately. Keep refrigerated.
Sauce
1 cup brown sugar (lightly packed)
2 tablespoons flour
3 tablespoons butter
1/4 tsp salt
1.5 cups boiling water
3/4 tsp vanilla
brandy or rum to taste
Melt butter, blend in flour, add sugar. Stir and heat carefully to caramelise lightly-a tinge of browning at the edges. Very carefully stir in boiling water-it spits! Continue to cook and stir until thickened and smooth. Add alcohol. Sauce may be reheated.
(Thanks for the original recipe, Mom.)
Thanks @Greg - That's in line with about 1/8 of the carrot pudding recipes that we've found in the cookbooks around 1900. We've been calling that style 'lemon juice #2', because it contains spices.
@@GlenAndFriendsCooking You're welcome. Just a note on the suet. Grandma (who lived on Craighurst Ave, Toronto), when I asked about substituting butter for the suet reminded me that the suet mixture in the recipe came pre-mixed with flour. We separated the flour out and got just over 6 oz of suet.
I really like the fact you show the not quite right as well as the successes. Thank you ,I enjoy your show
That dish offers a lot of nutrition and fiber. Probably most people steam pudding in just the type of ceramic bowl you used, covered exactly the way you did. I use a pudding steamer with a central cone to expose more pudding surface to heat. Sometimes I partially bake a potato and allow it to cool a bit before grating it for used in baked items. That reduces moisture in the mix. Judging from the way both of you commented on the sauce, I would encourage you to use a different lemon sauce, perhaps thickened with arrowroot or cornstarch. Finish with lemon juice and zest.
Maybe cook it wrapped in linen like they used to do in the olden times.
Or cheese cloth
I’ve never made it, but possibly squeeze out some of the moisture from the potatoes and carrots by wringing them in cheesecloth?
My step grandmother in Ontario made a really good carrot pudding with sauce for holidays. My favorite steamed pudding is a pumpkin/walnut pudding with a maple custard sauce. I think I got the recipe from Bon Appetit about 30 years ago.
My family's carrot pudding recipe goes back more than 100 years and is steamed in a cotton cloth tied and steamed. The pudding is served hot with a whiskey caramel sauce. It is sooo good.
The first alteration I would try is to soak the grated potatoes in water to wash off some starch then wring them out to shed excess water like you would with hash browns. I would definitely cut back on the suet, I got that chringey feeling when I saw how much was called for.
If the pudding was indeed a failure at first glace, could you have put the pudding in the oven for a bit?
Or put it in a sauce pan to modify it a bit into a chutney? And some heat (chili powder), ginger, orange or tangerine juice, brown sugar, maybe some cardamon?
That's an interesting thought; a "triage"/"rescue" series.
@@sirspate When life gives you lemons. They said it has a good taste, so. it might have tasted good as a condiment for ham or turkey especially with some pineapple.
From what I know there are a few things that might help
1 peel the potatoes and carrots
2 finally shred potatoes so that they act as a binder, so they release their starch quickly
I've never heard about carrot pudding but I guess the potatoes are a big variable in this recipe. Floury potatoes will probably work better and squeezing out the liquid might help as well. At least that's my experience when it comes to making german potato dumplings that often have a very similar problem
My Canadian grandmother made steamed carrot pudding on holidays. It was delicious but, unfortunately, I don't have her recipe!
Hello Glen, I am newish so I don't know if you ever got the recipe sorted. Here is my Grandmother's recipe, sent to me by a cousin who made it often. You will notice our family used a sour sauce, and it may have been vinegar because lemon was hard to come by. Grandma's Carrot Pudding
1c. suet finely chopped,
1c. brown sugar,
1c. grated carrot,
1c.grated raw potato,
1c.raisins,
1c. currants,
1 egg ,
1 tsp. Salt,
1 tsp.soda,
1 tbsp. vanilla
1/2 c. flour,
1/2 tsp. each cinnamon, cloves, nutmeg,
2 tbsp. sour milk or enough to make a drop batter,
Grandma put the batter in baking powder tins and steamed for three hours.
(I put mine in 1/2 filled quart jars and pressure can 90 mins. You can steam the puddings in the jars like Grandma did since baking powder doesn't come in useable tins now.)
Her sour sauce was
1 c. water,
2tbsp. vinegar
1/4c. sugar and
enough corn starch to make a thin sauce.
(I use lemon juice instead of vinegar)Variations: can use all carrots, or use double the raisins instead of 1 c. each raisins and currants, also can use 1/2 c. butter instead of suet.
Hey Glen! Love your videos! They come in handy when I’m trying to impress the family at get-togethers. Are you going to make more soda/fermentation videos? Your method of the ginger bug worked the best for me compared to other recipes/instructions
I think our recipe comes from Guernsey so they might be similar.
Similar to a WW2 Xmas pudding ( though would only have been Orange Carrots) and less sugar. Don’t have the receipt to hand but should be available online
Mom always made a brown sugar sauce. Butter melted add brown sugar cook stirring and add flour stirring pour in cold water add vanilla. The pudding was covered with cheese cloth and was set above the water to steam. Perhaps the larger bowl would have prevented water getting in. My family recipe is as follows1 c brown sugar
1 c grated carrots
1 c grated potato
1 c currants
1 c raisons
1 c dates
1 c mixed fruit
1 egg
1 tsp baking soda
1/2 tsp. salt
2 cups flour
in place of suet a little more than 1/2 c butter
When my mom was with us one summer we decided to can a batch of pudding I asked mom how full should we fill the jars she said 1/2 inch head space. My husband was manning the water bath kettle. He called and said some thing is wrong here. The lid were exploding off the jars and hitting the lid on the canner. When we opened the canner some of the jars had lost their lids and other the lid were bent into a tent over the jars. We pulled them all out and I half emptied the jars and put new lids on all. We laughed about the carrot pudding for a long time after. We had carrot pudding every year at Christmas. Some of the kids would say can I have a little bit of pudding and a lot of sauce others would say can I just have sauce. The recipe came down the family for 5 generations that I know of in Saskatchewan. Merry Christmas
You know it's bad when Glen takes off his glasses before saying how something tastes.
Please do it again Glen, it sounds super interesting !
here is my mother's recipe.
Carrot Pudding with Hard Sauce
Combine:
1 cup grated potato 1 cup grated carrot
1 cup raisins
1 cup currents
Combine and add to the first mixture:
1 cup flour
1 cup firmly packed brown sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Combine and mix into fruit and flour mixture:
1 beaten egg 1/3 cup soft butter
1/4 cup milk
1 tsp vanilla
Scoop mixture into layers of cheesecloth and steam in top of a double boiler over a slow simmer 3 hours. Serve with warm hard sauce
Hard Sauce
Mix together in med saucepan, 1 cup brown sugar and 1 tbsp. cornstarch, add I and 1/2 cups and 1 tbsp. butter, bring to a boil over med heat and simmer over low heat until thickened
Loved that we got to see a fail! Nice try Glen! Looking forward to the new recipe in a few weeks!
I think something that will help is to blot the potato and carrot after it is shredded to take the moisture down a level. Every British pudding or cake recipe that I come across that has vegetables or fruits with high water content says to blot away some of the moisture before putting it into the mix.
My recipe calls for half the amount of sugar, half the amount of suet and also 2 eggs. It also calls for a teaspoon of baking powder as well as baking soda.
Query: were you using US (8 oz) or Imperial (10oz) cups? Where that would make a difference would be in the rising agent. Just a thought. Also we always throw in spice and also nuts.
Your question about 'cups' is interesting...
The US cup is 8 US Fluid ounces (8.3 Imperial Ounces / 237 mL)
The Imperial cup is 10 Imperial ounces (9.6 US Fluid Ounces / 284 mL)
Canada currently uses a Metric cup 250 mL (8.7 Imperial / 8.4 US)
When this cookbook was written Canada used a cup that was 8 Imperial ounces (227 mL)
The recipe was adjusted for this variation - keep your eyes out for the next instalment of this pudding...
Hi, the carrot pudding I remember had more flour, less suet, cinnamon & nutmeg. Grandma used a tea towel folded in half not foil
My mother and grandmother made carrot pudding every year for Thanksgiving. I always looked forward to it. They made a Carmel sauce to go over it with whipped cream. They cooked it on top of the stove in a canning jar in a double boiler
I've done this and it worked... But it was almost 15 years ago. I'll pull out my great grandmother's recipe, if I can find it, and compare. I also cooked it in her fluted tin that had a locking lot and a center hole like an angel food or bunt pan. Maybe the fluted sides and center hole give surface area that cooks it stiffer than the bag pudding? I'll get back to you in a couple months once we are in Holiday foods season.
I love steamed puddings, and have a good recipe for a pumpkin and walnut pudding with a maple custard sauce. I think I got it from Bon Appetit. My recipe calls for 3/4 C of fat (butter).
Maybe you should go study the colonial American puddings on Jans Townsend's and sons channel. Those stay together in a cloth.
Thanks for sharing, love your work 😁. I’d be reducing the suet and adding some spices and a couple of eggs, maybe some golden syrup and cooking it in a pudding steamer like a classic steamed fruit or ‘plum’ pudding. The sauce is what we would call a ‘hard sauce’, classic accompaniment to a steamed pudding. Question- do you have Self Raising Flour in Canada?
Our family canned a carrot pudding. There were no currents but lots of spices. We canned it at a "canning kitchen" and it was much more cake like. It was steamed in the open cans and then sealed. Delicious!
I've never seen a grater like that before. Where did you get it? That bottom seems like a good idea.
I have a few solutions:
1: remove the liquid from the potatoes and carrots before adding them to the mix.
or
2: Mix everything together, then put it in a cheesecloth or 'tea-towel' and spin the mass to squeeze out the excess liquid.
Save the liquid aside to add to the sauce.
My Aunt would make this for Christmas dinner. Instead of grating everything she used a hand turned meat grinder. She didn’t put the raisins and currents through it though. I was told that Maple Leaf Foods has stopped making the suet that was always sold in grocery stores in Ontario.
You guys are from halifax, right? You could have to grate the potato and then squeeze all the moisture out before adding it, a la rappie pie.
It's interesting that you mentioned piping in the haggis, because yesterday was Rabbie Burns night. It's the one night a year when eating haggis is a big deal.
What I noticed was it was a bit dry when you put it in the bowl. It needed more potatoes which is what had the moisture. Carrots also add liquid.
My mom makes a carrot soufflé that’s not lacking in ingredients and is delicious
I'd bet it was the suet. I've never used or seen a recipe that uses an equal part of cooking fat to dry ingredients.
Unfortunately, I write my recipes shorthand too! Maybe I should fix them for my kids!
My mother made carrot pudding every Christmas and I made it for my Christmas just past. She never used suet. Her recipe is much the same as yours but she added 1 tsp of salt, 1/2 tsp of cinnamon and 1/2 a tsp of nutmeg. But here is where hers differs after mixing all those ingredients, her recipe calls for adding 1 beaten egg, 1/4 cup milk and 1 tsp of vanilla. My mom would wrap the mixture in foil, and place in the top of a double boiler. And the recipe states boil for 3 hours. I usually use a linen cloth instead of foil. But I think I'll try your method, makes for a nicer presentation.
Oh and mom's hard sauce recipe is 1.5 cups brown sugar, 1 tbls of cornstarch and 1.5 + 1 tbls of butter. Bring to a boil over med. heat then simmer till thickened.
Check the Townsends channel here on TH-cam. He does 18th Century recipes, and has several puddings. You might get ideas on the methods used then to improve this one. Cheers!
Doesn't it need more carrots and less everything else? I'd add vanilla extract, cinnamon, brown sugar, and maybe up the baking soda just a tad. Then again I've been known to burn toast, so what do I know?
Naah we need names! Whos the bad cook? Haha
Perhaps steaming means to cook the pot in a water bath.
I don't know if anyone is interested on here or if it's even appropriate etiquette but here is my recipe for carrot pudding. I've been making it for years.1 cup of sugar, 1 1/2 cups of flour, 1/2 cup of shortening or lard, 1 tsp baking soda, 3/4 tsp salt ,1 tsp cinnamon,1 tsp ground nutmeg,1/2 tsp ground clove, 1 cup of grated carrots, 1 cup of raisins, currants or a combo of both, 1 cup of nuts ( I prefer pecans ,cashew are pretty good , almonds seem to get lost, my husband loves peanuts but beware peanuts take over the dish in my opinion) . In a large bowl cream shortening and sugar, mix in all the pantry (dry) ingredients , once mixed add raisins, carrots and nuts until well combined. Pack into a well greased pudding mold, container suitable for boiling or lge metal coffee can, cover with cheese cloth tied on or tin foil, boil in the oven at 350 in a dutch oven with water about halfway up the can or mold for 4 to 4 1/2 hours. I use my large electric roaster. I fill it halfway with water and put the can right in it. At 350. It works best.If doing it on the stove top don't use can , cooking time will be cut by about an hour, hour and half and you have to really babysit it for burning . Replace water when needed. For the sauce 3/4 cup white sugar, 1 1/2 tsp of cornstarch, a pinch of salt, 1 1/4 cups hot water,3 1/2 tsp of lemon juice, 1 tsp of vanilla. Boil together until you have a syrup.
My carrot pudding doesn't call for suet , my plum pudding does . If you use suet break it up some.I don't think that's why this one was mushy . I think it's because it wasn't packed enough. For fun I have used rendered beef fat and it tasted really good.I've also used half and half bacon fat and shortening it was also good
Here is my nana's recipe for Carrot Pudding - WW2 ration recipe - cream 2 ounces of margarine and 1 ounce of sugar together - stir in one cup of grated carrot, golden syrup 2 tablespoons (if you have no sugar add more golden syrup), 1 cup raisins (soaked in water to plump them up), - mix together your dry ingredients, 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, large pinch of salt - stir this into the other ingredients - add a quarter of a pint of milk (add more or less milk if needed) to make a fairly stiff mixture. - place in pudding bowl - make a parchment circle a little smaller than the top of the pudding - cover with a pudding cloth tie with string - bring up the corners of the pudding cloth and tie them to make a handle - place in a large pot of boiling water and steam for 2 hours.
The bringing of one end of the string around the other to form the knot 2 or more times is known as a Surgeon's Knot. This same technique is used by an operating surgeon when the knot has to be very secure - and above all, not slip.
I have a family steamed carrot pudding with brandy sauce recipe. I will try and find it and post it here. It’s very rich and yummy.
In Webster, TX a restaurant named Tommy’s makes a carrot souffle that is awesome.
How similar is this to other "UK" foods like Figgy pudding? Could the "form" of a figgy pudding help since that has that center piece that helps cook the center.
Thank you for the chuckles🤣🤣🤣
Probably has apple sauce and sour cream from what I remember my Nanny doing
That is a serious hard times recipe -- I like it. I'm sure with your skills you'll tweak it to make it better.
One thing I love about youtube is it shows failure. To be good at something, you need to fail multiple times. Regular cooking shows on television does show this part of reality, so people assume that you just get it right everytime. TH-cam is so much better at having shows about trying different things that they don't have time for on television.
It’s time for some sous vide experimentations 😘👍🏼
Y'all are just wonderful😍😍💗💗💗
Glen would using wholemeal flour make any difference?
most recipes that use potatoes in a steamed pudding expect you to squeeze the potatoes to extract some of the moisture.
My mom always makes "Christmas pudding", which is very similar to this. She makes a large batch and cans it to be used only at Christmas or on a special occasion. I found a recipe similar to it in a 1942 copy of a Department of Education "Foods, Nutrition and Home Management" manual, a home economics curriculum No. 3 for the Province of BC. It has a couple differences than my moms, but it is very close, and is even closer to your recipe in this video. If you need the recipe, I would be happy to share it with you. (not my moms recipe, but the Home Ec recipe.) She would serve it with a Grand white pudding sauce from my grandmothers recipe. It was/is always a special treat at Christmas. This year with all the flooding in Abbotsford and the highways being shut down, I probably won't get to my parents place for Christmas and that pudding/sauce combo, so I may have to resort to doing it myself. Watching your video, helps me know how to cook the pudding. I did the Home Ec recipe once before and it turned out pretty good, but the I didn't know how to steam it, and I think I used the oven with a pan of water in it.
This recipe reminds me of a pudding my grandmother used to make after the end of WWll, but during the time we still had rationing in the UK. Grate 1 large raw potato and 2 medium raw carrots, mix in 1 cup breadcrumbs, 1 tbsp self-raising flour, 2 tbsp sugar, 1/2 tsp flavouring (lemon or vanilla). Thoroughly stir in 1 tsp baking powder. Put 2 or 3 tbsp of jam in a hot pudding bowl, run it round to cover the inside. Cool. Put in the pudding mixture, tie on a cover of baking parchment, steam 2 hours. You can add dried fruit to the mixture if you have it.
This is my first time seeing this video. The pudding you are making sounds like Suit Pudding my mother used to make.
Is it supposed to be refrigerated?
Maybe this is supposed to cool before being turned out of the bowl. That would give the suet time to set and perhaps that would give the pudding a defined shape and a former texture. Then sliced and served cold with the hot butter sauce.. Just my $0.02USE on it. ;-)
Thanks for sharing a #fail it reminds me that we're all learning in the kitchen
maybe squeeze the liquid out of the carrots/potato before adding them.
You had me at the carrot pudding. A sweet pudding. It doesn't look like it would go well.
Jas Townsend and Son channel does a lot with historical recipes. They have a boiled pudding or two. I think it would prove enlightening.
Glen: There is no hero shot (walks off, totally badass)
Me: but you said it tastes nice...
Glen: No. Hero. Shot.