I may have mentioned before that my family, with pretty English roots on both sides (ok, a little Scottish, a little Danish, a little mutt-ish mixed in here and there) has pudding at Christmas. Thanksgiving, too. If there were more good winter holidays we would probably have it more.
Specifically, we have carrot pudding. I somehow managed to squirrel away my mom's actual recipe card, which I tried to scan for you tonight. To me it is so evocative, with my mom's handwriting in three different ballpoint pen colors, and some grease stains, and some vanilla spilled on one edge. I ran into technical difficulties. But I was going to type the recipe anyway.
If you don't have a pudding mold, you can do this in a large coffee can (dry-pack food storage can, for my fellow Mormons) or in a large Pyrex bowl covered with foil and secured with string. I highly recommend a mold, though. It's half the fun. I got mine from Williams-Sonoma, which means it cost an unholy fortune. But, you know, it's my heritage and stuff.
Anyway I don't see them at W-S now. Try here instead, or use your own Google skills, or haunt your local Deseret Industries or other thrift store.
The perfect pot to steam this in is a large water-bath pot made for canning, with the rack to hold the jars. It does a great job holding the pudding mold (or coffee can) steady, so it doesn't rattle around so much. That, I obtained from my mom's very mad D.I. treasure-hunting skills. I don't use it for canning, but I do use it for pudding.
If you see a pudding mold at the D.I. (or Salvation Army or wherever you go treasure hunting) I am interested. I could imagine myself with a collection. Wouldn't G have a fit!?
1 c. grated carrots
1 c. vegetable oil
3 c. flour (I like to use half white and half wheat)
1 c. molasses
1 c. unsweetened applesauce
1/2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
2 tsp. vanilla extract
1 c. raisins
1 c. chopped walnuts
Beat eggs. Add oil, molasses, sugar, applesauce and carrots. Add dry ingredients. Pour in greased and sugared mold and steam 3 hours.
1/2 c. butter
3 tbsp. flour
2 c. water
2 c. sugar
2 tsp. rum extract
In medium saucepan, melt butter. Stir in flour with a wire whisk. Add remaining ingredients. Bring to boil and cook, stirring constantly, until thick. Serve hot over steamed pudding.
My mom's recipe card says: "TRY THIS: Cut oil 1/2 c. and sub. butter. Add extra 1/2 c. applesauce!" I never do it.
We don't slice our pudding. We scoop it with a big serving spoon. We also like some whipped cream on top of the hard sauce. It's holiday food.
Carrot pudding makes an outstanding breakfast.
After typing this, I am almost ready to take on another big holiday dinner ...
However, after a little googling, I am sorely tempted to have this pudding instead. Caramelized apples ... holy yummy!