CONTEST DESSERT: Old Fashion Steamed Carrot Pudding

OLD FASHION STEAMED CARROT PUDDING
By BumbleBeeBoogie

This is my favorite food holiday gift that I often make for friends, if I don't eat it all myself, first. Its great any time of the year when you want a comfort food that reminds you of childhood good times.

My mother didn't like to steam the pudding. She tripled the recipe, adding extra liquid, and baked it in a 350 degree oven in an uncovered, dark blue-speckled enamel turkey roasting pan. She stirred it once or twice, then let it bake until it became thick and dark golden brown. My baking time memory is uncertain; the pudding probably baked at least 1 to 1-1/2 hours because of the large amount of ingredients. My job was to grate the carrots, potatoes and apples for the carrot pudding, a contribution any child can make to a wonderful food memory.

1 cup unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon freshly ground nutmeg
1 cup grated carrots
1 cup grated potatoes
1 cup Granny Smith apples, peeled
1 cup chopped walnuts
1 cup raisins (dark or golden)
1/2 finely chopped candied fruit (optional - I prefer it without)
1/2 cup butter
1 cup granulated white sugar
1 large egg

Combine the dry ingredients in a bowl. In a separate bowl, combine the carrots, potatoes, apples, nuts, raisins (and optional candied fruit). Add 1/3 of the flour mixture and blend.

In a large mixing bowl, cream together the butter add sugar; add the egg, and then beat in the carrot mixture. Add the remaining flour and stir until just blended.

Pour into a buttered and sugared 2-quart lidded pudding mold, or two 1-quart molds (or a coffee can).

To steam: Set the molds on a rack in a large, deep kettle (I use my tall pasta pot with its steamer rack), add water to come halfway up the sides of the mold. Bring the water to a gentle boil, cover the kettle, lower the heat, and steam for 2-1/2 to 3 hours.

Serves 10 to 12 warm or cold.

OPTIONAL BRANDY-VANILLA SAUCE:
1/2 cup granulated white sugar
1/4 pound butter, cut into bits
1/2 cup light cream
2 teaspoons vanilla extract
1 tablespoon brandy (optional)

Combine the sugar, butter, cream and optional brandy in a saucepan; bring to a boil, and cook and stir until slightly thickened; remove from the heat and add the vanilla extract.