Wortel Pudding - Carrot Pudding

Total Time
3hrs 20mins
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.

Ingredients Nutrition

Directions

  1. Chop suet finely and mix with grated carrots, apples, and potatoes.
  2. Add sugar, water and molasses.
  3. Sift dry ingredients together together over the top of the raisins and citron.
  4. Add to mixture and mix well.
  5. Pour into greased molds and steam for three hours.
  6. For the sauce: Mix sugar and flour together; add boiling water gradually, stirring constantly and cook until mixture thickens.
  7. Add butter and vanilla extract.

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