Gardener Sam’s Carrot Pudding
A rich, traditional Yuletide treat. Serve with Fatty Bolger’s Butterscotch Sauce.
- 1 cup brown sugar
- 1 ½ cups fine beef suet
- 1 cup raisins
- 1 cup currants
- 1 large potato (peeled & grated)
- 1 cup carrots (peeled & grated)
- 1 cup apple (peeled, cored & grated)
- 4 oz. mixed citrus peel
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cloves
- 1 tsp. cinnamon
Mix all ingredients together. Put in a large oven-proof pudding bowl (or oven-proof glass jar). Steam bowl in a covered pot of boiling water for 2 to 3 hours to cook the pudding. (Start with cold water in the pot to prevent bowl/jar breakage!) Spoon cooked pudding into bowls and serve with Butterscotch Sauce. Leftover pudding may be steamed for approximately 30 minutes to reheat.
Fatty Bolger’s Butterscotch Sauce
Serve over Gardener Sam’s Carrot Pudding or vanilla ice cream. Or both!
- 2 Tbsp. butter
- 1 Tbsp. flour
- 1 ½ cups milk or water
- 1 cup brown sugar
- pinch salt
- ½ tsp. vanilla
Melt butter in saucepan. Blend in flour to make a roux and cook for 2 minutes, stirring constantly. Remove from heat. Add milk (or water) and whisk until smooth. Return saucepan to heat. Add brown sugar, vanilla and salt. Cook and stir until sauce has thickened. Makes about 3 cups.
Or do it the way my Mom does: Combine all ingredients in a saucepan. Heat until bubbles break the surface and sauce has thickened.
