Oct 27, 2010
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.
—miniata
