Traditional Steamed Carrot Pudding With Butterscotch Sauce Recipe

One of our family’s oldest traditions is having Gramma Brumwell’s Christmas pudding dessert at Christmas time.  It is actually a steamed carrot pudding with a sweet butterscotch sauce.  My wife’s family is from Canada, so this carrot pudding may have stronger roots from England. Although I have read that these types of puddings have been around for centuries from all over the world.

If you’ve never heard of “carrot pudding”, it is believed that today’s carrot cake is a baked version of steamed carrot pudding.  Even though they have similar ingredients, the steamed pudding is more moist and dense.  If you like carrot cake and want to try a delicious taste of history, give this recipe a try!

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Steamed Carrot Pudding With Butterscotch Sauce

Ingredients

Carrot Pudding Ingredients

• 2 C Mixed Raisins soak overnight, drain prior to adding
• 1 C Raw Carrots finely shredded
• 1 C Raw Potato finely shredded
• 2 ½ C Flour
• 1 C Wheaties or similar – fine
• ½ C Brown Sugar
• 1 t Salt
• 1 C Butter Crisco
• Cinnamon dash
• Nutmeg dash
• Cloves dash

Instructions

1. Mix all together.
   

2. Grease pudding mold (glass bowl). Fill ¾ full.

3. Cover tightly with foil and steam inside a larger, covered pot for 4 hours.  Note: the glass bowl cannot sit directly on the bottom of the larger pot and make sure the water does not boil up and into the glass bowl.  Also check occasionally to make sure there is water in the large pot.

Butterscotch Sauce Instructions

1. Melt ½ C butter in pan. 
   

2. Stir in 3 C brown sugar. Heat until bubbling.

3. Gradually add 1 C water and 1 C milk.

4. Thicken with cornstarch, then add 1 t vanilla.

Our family enjoys this dessert every Christmas season.  It’s one more way of making the holidays special.  With that said, this dessert can be enjoyed anytime.  We believe you and your family will enjoy this recipe.  Give it a try and maybe you can start a new family tradition too.