Carrot Plum Pudding With Hard Sauce

Recipe by Donna Matthews
READY IN: 3hrs 30mins
SERVES: 12-16




  • Combine all dry ingredients in bowl.
  • Toss raisins and walnuts into flour mixture.
  • Break eggs into a large bowl.
  • Beat well.
  • Gradually add melted butter, continueing to beat.
  • Stir in flour mixture, grated carrots, and grated potatoes.
  • Pour into well greased 6 cup pudding mold or large heat-proof bowl.
  • Cover tightly with a double layer of foil, securing with a string.
  • Place on wire rack in the bottom of a deep pot or canning kettle.
  • Add boiling water to the pot until it reaches half way up the side of the mold.
  • Steam over low heat for 2 to 2 1/2 hours, until tester inserted into pudding comes out clean and top of pudding is firm to the touch.
  • Check water level in pot occasionally, adding more boiling water if needed.
  • Remove foil from mold.
  • Let pudding rest in pan for 10 minutes before turning out onto a wire rack.
  • When completely cool, wrap in foil and store in refrigerator for up to 2 weeks or in freezer.
  • If frozen, let thaw before heating.
  • To reheat, return pudding to mold, cover and steam for about 1 hour or until heated through.
  • Serve warm with hard sauce.
  • For hard sauce:.
  • Thoroughly Cream butter and sifted confectioners sugar together.
  • Add 1-2 teaspoons vanilla (or rum or brandy) and beat well.
  • Spread in 8x8" pan and place in refrigerator to harden.
  • Cut into small squares to serve on warm slices of the pudding.
  • The hard sauce could also be chilled in individual butter molds; or a bowl to be spooned onto the pudding in lumps.
  • Note: For a dramatic entrance, just before serving, I soak a few sugar cubes in almond extract. Then I place them together on top the pudding, light them with a match, turn out all the lights, and deliver the flaming pudding to the table (usually accompanied by a Happy Birthday song to Jesus).