Prep 20 mins
Cook 3 hrs
This hearty, heirloom recipe for a steamed pudding is delicious with the bruine saus or with lightly sweetened whipped cream or a good vanilla ice cream. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
For the pudding
- 1 cup suet
- 1 cup carrot, peeled and grated
- 1 cup apple, peeled and grated
- 1 cup potato, peeled and grated
- 1 cup sugar
- 1 teaspoon water
- 1⁄2 cup molasses
- 2 1⁄2 cups flour, sifted
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup raisins
- 1⁄4 cup candied citron peel, chopped
Bruine Saus (Brown Sauce)
- 1 cup brown sugar
- 1 tablespoon flour
- 1 cup water, boiling
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Chop suet finely and mix with grated carrots, apples, and potatoes.
- Add sugar, water and molasses.
- Sift dry ingredients together together over the top of the raisins and citron.
- Add to mixture and mix well.
- Pour into greased molds and steam for three hours.
- For the sauce: Mix sugar and flour together; add boiling water gradually, stirring constantly and cook until mixture thickens.
- Add butter and vanilla extract.