Recipe by Carol Shorter Hicks
"I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received."
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1 1/2 cups
1 1/2 teaspoons
1 1/4 cups
3 1/2 teaspoons
3 1/2 teaspoons
1 1/2 teaspoons
I just made this recipe for a gift for a friend. It turned out wonderfully. I used a roasting pan on the stove top to steam it.
This turned out too dry
My mother made a very similar recipe that came from my great aunt Ethel who was born in 1878. There was hardly any instructions on the recipe card and it is steamed in the oven, but no oven temp was mentioned. I use one stock pot surrounded by about 4 C. water, then put pudding into a smaller stock pot, one inside the other, steam at 250 degrees for about 3 hours. It is the most heavenly stuff! You wouldn't think it's rich, but it is. About 3/4 C. per serving is usually enough, and I make extra hard sauce to spoon over it, but without the lemon. Thanks for submitting your version- it will help me to tweak mine. It does make the house smell divine!
FIVE STARS***** You will NOT be disappointed. This is almost exactly like my late grandmother's recipe, a family favorite for generations now. The only difference is she used brown instead of white sugar and also included 1 cup of grated potatoes, in addition to the carrots. Also, she went a little lighter on the nutmeg and heavier on the cinnamon. She topped it with a hard sauce, with rum. That was made by boiling water and adding it slowly to dry ingredients with whisk. Pour it back into a pan and boil for 3 minutes to thicken. Remove from heat and add butter and 1 T of rum (or other). Specific sauce ingredients: 1/3 c. sugar, 3 tbsp flour, 1/4 tsp nutmeg, 1/2 tsp salt, 3 cups boiling water, 2 tbsp. butter, 1 tbsp rum, brandy, or sherry). Yield 2 cups. YUM! A must serve wintertime treat. I'd be interested to know how you packaged your puddings for gifts -- I'd like to do that this year since I just bought some very cool antique steamed pudding molds on eBay.
Very good. Can be made with half the sugar. The lemon sauce needs more corn starch, a tablespoon at least. Look at another lemon sauce recipe.
This is the recipe my mother made for Christmas every year. It wouldn't be Christmas without carrot pudding and the delicious lemon sauce over the top. Yum!
I am the submitter of this recipe. In response to miniata, I always make mine in 1# coffee cans then just place the plastic lids on and place a bow on top however I like someone else's suggestion to bake them in canning jars. Enjoy!
I make this every year & I add about a cup of mixed peel (sometimes called citron), currants & a cup of grated apple. I also use butter & brown sugar & do not add the nuts as my kids did not like them. I add either a 1/3 c of brandy or else a tblsp of brandy/rum flavoring. I steam it for about 3 hrs in jars in my canner. You have to be sure to only fill them 2/3 full as it swells a LOT. It is my fav Xmas gift to give away. I print up the recipe for my vanilla/rum sauce & put it on the jar & add a ribbon. You can pop the whole jar in the microwave to heat it up to serve.
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Carrot Pudding
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 372
** Calories from Fat: 149
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