This is a tradition in my family and everyone looks forward to it. It's almost like a carrot cake and the sauce may sound a little odd but I never have it without it.
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Units: US | Metric
- 236.59 ml grated raw carrot
- 236.59 ml grated raw potato
- 236.59 ml grated raw apple
- 354.88 ml sugar
- 236.59 ml raisins
- 118.29 ml melted butter
- 236.59 ml nuts
- 1 egg
- 295.73 ml flour
- 2.46 ml ground cloves
- 4.92 ml nutmeg
- 4.92 ml cinnamon
- 4.92 ml baking soda
- 4.92 ml baking powder
- 2.46 ml salt
- 1Put everything for the pudding in a big bowl and mix it up so it is combined.
- 2Place batter in greased molds and carefully cover with tinfoil.
- 3You do not want any water falling over into the batter or it will be ruined.
- 4Put molds in a pot big enough to fit leaving a little room around the edges to pour the water into the pot.
- 5Fill the pot with water halfway up the side of the molds.
- 6Cover with lid and steam for 2 to 3 hours.
- 7Check to make sure the pot doesn't run dry.
- 8The pudding is done when it has a cake-like look to it.
- 9You may have to steam for a longer period of time.
- 10It is best to make this a few days ahead of time and cool it in a pantry or fridge so that the flavors may blend.
- 11Sauce: Combine sugar, cornstarch, salt, nutmeg, cinnamon, and allspice.
- 12Add water.
- 13Cook until thickens and clear looking.
- 14Add vinegar and stir.
- 15Make this the day you are going to serve.
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Nutritional Facts for Mom's Christmas Carrot Pudding
Serving Size: 1 (215 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 538.5
- Calories from Fat 154
- Total Fat 17.1 g
- Saturated Fat 7.0 g
- Cholesterol 45.5 mg
- Sodium 455.8 mg
- Total Carbohydrate 95.2 g
- Dietary Fiber 3.4 g
- Sugars 71.3 g
- Protein 5.6 g