Recipe by Joyce Rehagen
"This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!"
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peeled and shredded potatoes
heavy whipping cream
1 1/2 teaspoons
I showed this recipe to my Grandma and she has a couple of comments:
She adds 1/2 cup softened butter to the mix to help things stick together and she said that you should mix the potatoes and soda together and then add them after mixing the rest of the ingredients--doing this can improve the texture of the puddings.
When I made this I doubled everything except the cloves.
I also put this in canning jars to steam so it will keep until Christmas. One recipe fits into two pint jars filled 3/4 full.
2 of 4 of us loved this, the others rated it a 1 hence the 3 rating. Personally i thought it was great without the sauce which i didn't make. A warning: I too used pint jars which I filled 2/3 full and they overflowed. Would recommend filling them less.
This has been my family's traditional Christmas dessert for over 50 years. It is something everyone looks forward to all year long! No one is ever "too" full to pass up dessert when it is carrot pudding. I use glass jars (canning either pint or quart and fill half way before closing and steaming).
there is a similar cake
made in the middle west
that basically has the
same ingredients and a
rum sauce which adds a
real kick to it. the
pudding can be made in
a coffee tin or a pudding mold. either way
it is worth the trouble
This is the exact same recipe that my grandmother made every year for thanksgiving. It came to America with her English grandmother. Thanks for the canning jars idea! My mom used to steam it in empty shortening cans, but shortening doesn't come in tin cans anymore and I'm not a coffee drinker! I was at a loss as to what to steam it in since I don't have a steamed pudding mold. I haven't had this in a long, long time. I'll have to make it this year. This is also very good with a lemon sauce or hot with ice cream and caramel sauce on top.
This is my first time making and eating it, absolutely amazing, it is one of my favorite foods now, go Canada!
My father and his twin had this every year for the December birthdays. Dad has been gone 20 years, Mom's been gone 2, but I continue to make this pudding, and the family devours it. I make a thickened Vanilla Sauce, the same as the recipe above but flour added for thickening. My widowed aunt uses a pressure cooker and cornstarch as the thickener. Rich and yummy, and real spicy.
This tasted exactly how I remembered it from my childhood! This is now a favorite of my children, husband, and anyone else who tastes it. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 179
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