If you celebrate Christmas like my family chances are that you have certain traditions that you follow each holiday season. Alongside the usual Turkey dinner the single item that means Christmas to me is the Christmas Carrot Pudding. This is not your Jello variety that most North Americans think of when they hear the term “pudding” but a warm, spicy steamed cake. It’s a bit of work which might explain why my mother only prepared it once a year. Though she certainly heard a lot of whining if she mentioned maybe “not bothering with the Carrot Pudding this year”. Well, it’s my turn these days to make it and I can sympathize with Mom…but I still make it.
A few years ago I couldn’t find the traditional Beef Suet for this recipe and substituted the Vegetable Shortening and it worked out even a little better in my opinion. However, if you’re one for historical accuracy -this dates back to at least the 19th century – you can still get the Suet at many stores. You just have to be prepared to look for it.
You can serve the Carrot Pudding with a Rum Sauce or an English Custard or Ice Cream if you like but it’s always been Vanilla Sauce for us. It’s all a matter of taste. There was a minor revolt when my mother tried to change things up by making a different sauce when we were kids. Children can be so finicky at times, can’t they? However, I leave it to anyone who might want to try this “We’re not sure just how incredibly old this recipe is” recipe and change things as you see fit. Let me know how things go for you.
If you’re looking for a place to record recipes like this one you can find some truly cool journals in our store along with lots of other exceptional merchandise. May your holiday season be filled with the wonderful aromas of delightful steamed puddings and the laughter and joy of all your loved ones, whether standing next to you or next to you in spirit!