Just finished mixing up my grandmas carrot pudding recipe. Pretty sure it originally called for suet but she wrote it up for me, likely 40 years ago, using 1/3 c. Margarine or butter. Mine also has 1 c. Each apple, potato, carrot. I actually came here hoping you would show me an oven alternative for steaming as I no longer have the pot, with a rack. :(
This is pudding is very similar to the pudding I tried a few months ago in the Yukon (Canada)!! The airbnb host prepared a lemon sauce with it, how did you prepare yours? Can't wait to try it again! Greetings from Mexico
Hello, sorry for the late reply.. we don't have internet yet. We always served it with a brown sauce. I just love that steamed Christmas pudding family fav for sure.. Welcome!!!! :)
Interesting. I live in Saskatchewan Canada. When I was a kid and before in rural areas this was a classic. Delicious! I can't really overstate that, as good and maybe better than chocolate. We didn't make any for 30 years after we moved to the city. I started making it again a few year ago. My mom had died and we had lost the recipe so I had recreate it from taste memory, a few close recipes online and some tips from my aunt. Back in the day they used to steam in it mason canning jars, then seal them when cool. It would keep for months, years at room temperature and just got better with time. I do a few things different. One online source suggested steaming it in a coffee can with tinfoil lid with a few fork holes. They only make plastic coffee cans up here now but I found large pasta sauce cans work well too. I have a big dutch oven with a glass top I use for steaming. I put a small wire roaster rack in the bottom to hold the cans off the bottom of the pot. Grease the cans well with butter. Fill about 2/3 full with the mix. About an inch of water and just put the cans into the pot. Steam for 3 or 4 hours. The longer the better its seems. I'm still pushing that. Then you just leave the tinfoil lid on, when cool top with a sandwich bag and elastic or ribbon tie to give it to family and friends. I also add some sugar and molasses for licorice hint, use just raisins and flower instead of crumbs to get a sticky texture. I also mix a dash of baking powder and all the spices and sugar into the flour beforehand. I have been using butter instead of suet. My aunt gave me the suet tip since the last time I made some. But this year I'm likely going to got with the butter again. The apple is a good idea! I'm gonna try that this year since I have some on hand. I use a small food processor for shredding after peeling the potatoes and shaving the carrots. You don't want to shred things to fine like mush because that spoils the mouth feel of it. I'm getting really close to what I remember. Maybe the only difference now is storing it in a jar for a couple months. It's a remarkable dessert considering the simple cheap ingredients used. If you get it right it has an amazing mouth feel, creamy, sticky and pudding cake texture. My grandma used to make this sweet yellow sauce that wasn't lemon. I have no idea how to make that. I found a cornstarch one that I haven't tried yet. We often had it with fresh cow's cream and it's even more amazing with vanilla ice cream when it's still hot from the steaming. I've given it to friends who have never had or seen anything like it. They can't believe it's carrots, potatoes and flour.
This recipe is 4 generations old. I am actually remaking this video today... It is actually steaming as I type this. That is such a remarkable memory. I remember walking into the Grandma's old farm house and smelling that Christmas pudding steaming on the woodstove. Such memories! Thank you for sharing your memory with me that was so amazing. I am not sure what the yellow sauce would be I have heard of a white sauce to go with made with white sugar (this I have never done) as we use the brown sugar sauce. It is not Christmas without with pudding in our fridge. Hopefully one day I can pass it down to my Grandchildren. Thank you again for the comment... Truly made me smile! Have a great day and Merry Christmas to you and your family!
@@TomorrowadayFarms I made a batch myself yesterday. That's why I found your video. I was reviewing recipes online too find any other tips. I made 3 cans. 1 for a friend. 1 for my niece who has never had it. My sister in-law and I ate the other can. My Gran would steam it in mason jars with some kind of cloth over the top. She would put the lids on loosely until they cooled, then seal them tight. They would keep in the pantry or cellar for months. She usually made it late summer when the carrots are big and still sweet and then store it until Christmas. It just got better with time. She used a crank meat grinder to shred carrots and potatoes. A friend said his family made it too the same way and for some reason only seemed to crack it out at Christmas time. We ate it then too, but sometimes when we visited at other times in the winter she would serve us some. Nowadays I have it with cream, whipped cream or ice cream. Even after its been in the fridge for awhile these days you can microwave some in a bowl to get the most out of it, so the ice cream melts a bit. I've been wondering how it would go with another old peasant's classic, corn starch pudding? I'll have to have a look at your channel. See if we have any other old time classics in common. Like head cheese. I've been hankering for some real head cheese for a few years now. I've tried some recipes like pork hock or pork and gelatin but not the same as the real deal. The pork hocks ones weren't bad but didn't set up firm enough. Hard to find a pig head around here too these days, might have to special order from a small butcher. Oh man, a head cheese sandwich with mustard beans on homemade bread with a good cup of coffee is just to die for! Been meaning to try mincemeat pie one of these Christmases... Yeah thanks for putting the video up. I'll look for the new version. Merry Christmas to and yours too!
I recall this as a kid in the 50's....my step mother came from Alberta and used to make it every Christmas. It was very good indeed....unlike the step mother. Oh...I laso recall it being served with a sauce that tasted strangely akin to what I assume lighter fluid would taste like.
If you can't find suet, I grate chilled butter on the same grater as the carrots and use it instead. --- And I put the batter in canning jars and process in a water bath. Only fill 1/2 to 2/3 full or it'll pop the tops.
@@ms.chuckfu1088 thanks...but I've been waiting for this suet version. Noooo comparison. I recall the flavors from my grandmother. Omg so excited. Cant wait to get this made. More thanks then you know Tracy. Thanks. Wont loose this recipe again..my suet arrives friday 🥰
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Eureka. I've been looking for a recipe like this for years. Thank you.
Sorry for the late reply! Hope you like it!
🤤🤤🤤
Hi sweet yea this looks delicious, so moist I bet it’s better than carrot cake. Love to watch you. 👍👍🌲🎄☃️❤️🌹
Good Afternnon Love, Thank you so much for all of your love you have given me since I started Hope you have an amazing Christmas
Just finished mixing up my grandmas carrot pudding recipe. Pretty sure it originally called for suet but she wrote it up for me, likely 40 years ago, using 1/3 c. Margarine or butter. Mine also has 1 c. Each apple, potato, carrot. I actually came here hoping you would show me an oven alternative for steaming as I no longer have the pot, with a rack. :(
So where did you buy your suet? Thanks
This is pudding is very similar to the pudding I tried a few months ago in the Yukon (Canada)!!
The airbnb host prepared a lemon sauce with it, how did you prepare yours?
Can't wait to try it again!
Greetings from Mexico
Hello, sorry for the late reply.. we don't have internet yet. We always served it with a brown sauce. I just love that steamed Christmas pudding family fav for sure.. Welcome!!!! :)
Interesting. I live in Saskatchewan Canada. When I was a kid and before in rural areas this was a classic. Delicious! I can't really overstate that, as good and maybe better than chocolate. We didn't make any for 30 years after we moved to the city. I started making it again a few year ago. My mom had died and we had lost the recipe so I had recreate it from taste memory, a few close recipes online and some tips from my aunt. Back in the day they used to steam in it mason canning jars, then seal them when cool. It would keep for months, years at room temperature and just got better with time.
I do a few things different. One online source suggested steaming it in a coffee can with tinfoil lid with a few fork holes. They only make plastic coffee cans up here now but I found large pasta sauce cans work well too. I have a big dutch oven with a glass top I use for steaming. I put a small wire roaster rack in the bottom to hold the cans off the bottom of the pot. Grease the cans well with butter. Fill about 2/3 full with the mix. About an inch of water and just put the cans into the pot. Steam for 3 or 4 hours. The longer the better its seems. I'm still pushing that. Then you just leave the tinfoil lid on, when cool top with a sandwich bag and elastic or ribbon tie to give it to family and friends. I also add some sugar and molasses for licorice hint, use just raisins and flower instead of crumbs to get a sticky texture. I also mix a dash of baking powder and all the spices and sugar into the flour beforehand. I have been using butter instead of suet. My aunt gave me the suet tip since the last time I made some. But this year I'm likely going to got with the butter again. The apple is a good idea! I'm gonna try that this year since I have some on hand. I use a small food processor for shredding after peeling the potatoes and shaving the carrots. You don't want to shred things to fine like mush because that spoils the mouth feel of it.
I'm getting really close to what I remember. Maybe the only difference now is storing it in a jar for a couple months. It's a remarkable dessert considering the simple cheap ingredients used. If you get it right it has an amazing mouth feel, creamy, sticky and pudding cake texture. My grandma used to make this sweet yellow sauce that wasn't lemon. I have no idea how to make that. I found a cornstarch one that I haven't tried yet. We often had it with fresh cow's cream and it's even more amazing with vanilla ice cream when it's still hot from the steaming. I've given it to friends who have never had or seen anything like it. They can't believe it's carrots, potatoes and flour.
This recipe is 4 generations old. I am actually remaking this video today... It is actually steaming as I type this. That is such a remarkable memory. I remember walking into the Grandma's old farm house and smelling that Christmas pudding steaming on the woodstove. Such memories! Thank you for sharing your memory with me that was so amazing. I am not sure what the yellow sauce would be I have heard of a white sauce to go with made with white sugar (this I have never done) as we use the brown sugar sauce.
It is not Christmas without with pudding in our fridge. Hopefully one day I can pass it down to my Grandchildren. Thank you again for the comment... Truly made me smile! Have a great day and Merry Christmas to you and your family!
@@TomorrowadayFarms I made a batch myself yesterday. That's why I found your video. I was reviewing recipes online too find any other tips. I made 3 cans. 1 for a friend. 1 for my niece who has never had it. My sister in-law and I ate the other can. My Gran would steam it in mason jars with some kind of cloth over the top. She would put the lids on loosely until they cooled, then seal them tight. They would keep in the pantry or cellar for months. She usually made it late summer when the carrots are big and still sweet and then store it until Christmas. It just got better with time. She used a crank meat grinder to shred carrots and potatoes. A friend said his family made it too the same way and for some reason only seemed to crack it out at Christmas time. We ate it then too, but sometimes when we visited at other times in the winter she would serve us some. Nowadays I have it with cream, whipped cream or ice cream. Even after its been in the fridge for awhile these days you can microwave some in a bowl to get the most out of it, so the ice cream melts a bit. I've been wondering how it would go with another old peasant's classic, corn starch pudding?
I'll have to have a look at your channel. See if we have any other old time classics in common. Like head cheese. I've been hankering for some real head cheese for a few years now. I've tried some recipes like pork hock or pork and gelatin but not the same as the real deal. The pork hocks ones weren't bad but didn't set up firm enough. Hard to find a pig head around here too these days, might have to special order from a small butcher. Oh man, a head cheese sandwich with mustard beans on homemade bread with a good cup of coffee is just to die for! Been meaning to try mincemeat pie one of these Christmases...
Yeah thanks for putting the video up. I'll look for the new version. Merry Christmas to and yours too!
@@TomorrowadayFarms To me nothing smells more like Christmas than carrot pudding!
I recall this as a kid in the 50's....my step mother came from Alberta and used to make it every Christmas. It was very good indeed....unlike the step mother. Oh...I laso recall it being served with a sauce that tasted strangely akin to what I assume lighter fluid would taste like.
Lol omg girl...husband and nephew are now telling me. YOU HAVE TO MAKE this for us. Thanks girl. Lolol I'm off to find suet. 😁🌻
If you can't find suet, I grate chilled butter on the same grater as the carrots and use it instead. --- And I put the batter in canning jars and process in a water bath. Only fill 1/2 to 2/3 full or it'll pop the tops.
@@ms.chuckfu1088 thanks...but I've been waiting for this suet version. Noooo comparison. I recall the flavors from my grandmother. Omg so excited. Cant wait to get this made. More thanks then you know Tracy. Thanks. Wont loose this recipe again..my suet arrives friday 🥰