As it goes I have had an insane month with working full time, part time and trying to keep on top of my full time hobby with all kinds of deadlines, commitments and contracts to sign. Somewhere in there add in cookie swaps, nights out and oh…I am a mom and wife too!
Enter December’s round of the Canadian Food Project. A little late, but still posted in December! The Canadian Food Project Experience was started on June 7, 2013 by Valerie Lugonja of A Canadian Foodie. It’s a compilation of Canadian Food Bloggers who are committed to sharing their time, unique regional Canadian food experiences, and recipes. We hope to bring clarity to our Canadian Culinary identity by sharing food that is important to us as Canadians.
This month’s recipe comes from my Mother-in-Law Lynda. It’s really the Baker Family Tradition carried on from the Stimson family and of course adopted by us. Which makes this recipe over 60 years old (I think). The first time I tried Grandma Stimson’s Carrot Pudding, I was hooked. This was over 10 years ago when I met my future in-laws for the first time. It was so good and there was just enough for all of us to have one serving. One serving was clearly not enough, but it definitely resonated and found it’s place in my memory. As we devoured the pudding that night many family stories were shared and some of the special ingredients in the pudding revealed. I learned carrots and potatoes were a huge part of making this pudding so fabulous. I had no idea.
Last year my in-laws made the long trek from Manitoba to spend Christmas with us. It’s always such a wonderous time when we spend it with our Manitoba family. Fortunately for me, Lynda and I made this dessert together as part of our Christmas Feast. It was a very special moment in time for me to be able to make this traditional dessert with my mother in law. A dessert that is so near and dear to my husband’s heart. It’s a moment I will cherish always.
While this is a fairly new family tradition for me, my husband fondly remembers as a young boy, helping his mom peel and grate the carrots for the pudding. She would place a small baking dish covered in foil in a large pot with water (a double boiler). The vanilla sauce was made in an electric frypan. Following turkey dinner, everyone eagerly awaited Grandma Stimson’s Carrot Pudding. This is his memory, a long standing family tradition and one I fully intend to keep alive in our family.
Notes on steaming pudding: Set a large saucepan (one that will accommodate the baking dish) with a tight fitting lid, on stove. If you have a steamer basket that will fit the baking dish use it otherwise a heat proof trivet set on the bottom of the saucepan will work. Important to note the bottom of your baking dish can not touch the bottom of the saucepan.
- 1 cup flour
- 1 cup brown sugar
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- pinch of salt
- 1 cup raisins
- 1 cup grated raw carrots
- 1 cup grated raw potatoes
- Cooking spray
- Aluminum foil
- 1/2 cup sugar
- 4 tbsp flour
- 1/4 tsp salt
- 2 tbsp butter
- 2 cups milk
- 2 tsp vanilla
- Spray a 1 1/2 quart (1.4L) baking dish with cooking spray. Set aside.
- Rinse raisins in a bowl of water and let plump in water for a few minutes while assembling the rest of your ingredients.Remove from water and dry on paper towel. Set aside.
- In a bowl mix together 1 cup of flour, sugar, cloves, nutmeg, cinnamon and a pinch of salt. Add raisins, carrots and potatoes mixing until combined.
- Pour mixture into prepared baking dish. Cover with a piece of foil and secure foil in place by tying string around the outside of the baking dish.
- Place dish in large saucepan in steamer or on trivet and pour water in around the edges about half way up your baking dish. Bring to a boil, then drop to a simmer and cover. You will need to keep an eye on the water level in the saucepan to ensure it doesn't go dry. Keep adding water as necessary.
- Steam for 2-3 hours. Remove from heat and let cool slightly.
- Serve with Vanilla Sauce.