Carrot Plum Pudding With Hard Sauce

"This is a healthier version of plum pudding which I believe I originally found in an Adelle Davis book. It is a part of my Christmas tradition which I love."
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Ready In:
3hrs 30mins




  • 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).

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  1. A very easy plum pudding recipe. Smells great. One warning. Leave lots of head space in jar which I Iused. I heard a bang in the canner and the lid blew right off . I had to take them all out and redistribute the puddings. Over an inch.... That thankfully worked and don't boil them too hard.


I am the mother of 6 (only 5 of whom I birthed), and the grandmother of 10. Since my children were born in ’70, ’73, ’80, ’85, and ’90, I have always had kids in different stages of life; so my life has never been boring. I homeschooled the youngest 3 for 15 years(which I really really enjoyed), but my youngest daughter is now going to the University of Hawaii. The next oldest daughter is a theater manager and English teacher in Seattle. Our 4 sons are are all merried, living in West Virginia, Nevada, and Oregan and are the parents of all our grandchildren .I did the Cub Scout leader a long time ago; then the Girl Scout leader and like that a lot better. I also love to garden and to cook. I started cooking in grade school, was fixing dinner every night as my “family chore” by the time I was in junior high, and have been enjoying it ever since. I think when you enjoy cooking, it is contagious. My married sons both share some of the cooking with their wives; my college daughter has enjoyed putting on Sunday Suppers in her dorm. Reading is also a favorite pastime, but my “reading” is done via books on tape since I am legally blind. I love Zarr because it allows me access to so many recipes, as well as the benefit of others’ experiences (thanks to modern technology and a specialty computer software program designed for the blind and visually impaired. My husband (DH is an understated term) and I are involved in our church choir together, enjoy traveling, visiting friends around the country, and taking our grandchildren and Girl Scouts camping.
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