{"id":1437,"date":"2015-11-27T10:38:17","date_gmt":"2015-11-27T13:38:17","guid":{"rendered":"http:\/\/www.amandamackay.com\/handmade-blog\/?p=1437"},"modified":"2015-11-27T10:52:49","modified_gmt":"2015-11-27T13:52:49","slug":"christmas-carrot-pudding-and-hard-sauce-steamed-pudding-2","status":"publish","type":"post","link":"http:\/\/www.amandamackay.com\/handmade-blog\/2015\/11\/christmas-carrot-pudding-and-hard-sauce-steamed-pudding-2\/","title":{"rendered":"Christmas Carrot Pudding and Hard Sauce | Steamed Pudding"},"content":{"rendered":"

Steamed Carrot Pudding Recipe<\/h1>\n

Carrot pudding<\/strong> was a traditional Christmas dessert<\/strong> at my house growing up in Shelburne, Nova Scotia. My grandmother Elsie Mackay, used to get me to help her make this, it was a big project and the whole family looked forward to it each year.\u00a0 After my grandmother passed on,\u00a0 the recipe was lost as she never wrote it down, after a few years of searching and multiple test recipes, I found it!<\/p>\n

\"Steamed<\/a><\/h2>\n

Carrot Pudding Ingredients<\/h2>\n

1 egg
\n1 cup grated raw carrot
\n1 cup grated raw potato
\n1\/2 cup beef suet minced
\n1\/4 cup milk
\n1 tsp salt
\n1 cup white sugar
\n1 1\/2 cup flour
\n1 tbsp cinnamon
\n1 tsp nutmeg
\n1\/2 tsp ground cloves
\n1\/2 tsp ginger
\n1\/2 cup raisins
\n1\/2 cup minced very small dates<\/p>\n

\"Carrot<\/a><\/h2>\n

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\n1. Mix all wet ingredients, then add, sugar, flour, spices, & fruit.<\/p>\n

2. Put in a double boiler or a pudding mold and steam for 3 hours. Carrot pudding is done when you press lightly on the top and it springs back.<\/p>\n

3. Store in plastic and tinfoil in the fridge if you plan on eating within a week or in the freezer if you plan on eating it later on.<\/p>\n

Hard Sauce Recipe<\/h2>\n

1\/2 cup (1 stick) real butter MUST BE SOFT NOT MELTED IMPORTANT!!!!!<\/strong> I sit it near where I am steaming my pudding.
\n1 1\/2 cup powdered sugar
\n1\/3 cup heavy (whipping) cream \u00a0Room\u00a0temperature
\nBrandy<\/p>\n

Cream the butter , gradually add powdered sugar a bit at a time. Slowly dribble in the heavy cream. Don’t beat too much or it will curdle and separate. Sprinkle a teaspoon of brandy over the sauce and let sit in fridge, keep cold.<\/p>\n

\"Hard<\/a><\/h2>\n

How to Prepare for Eating<\/h2>\n
    \n
  1. Bake pudding in oven on 350 till heated through and crispy on the outside.<\/li>\n
  2. Make sure the hard sauce remains COLD, just before serving, remove from the fridge and<\/li>\n<\/ol>\n