Preserved exactly as written in the original source
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Mix one and one-half cups flour, one cup sugar, one teaspoon soda sifted in one and one-half cups flour, one teaspoon cinnamon, one teaspoon ginger, one teaspoon nutmeg, two cups seedless raisins
Add one cup grated raw carrots, one cup grated raw potato, butter size of a lemon melted
Pour into greased pudding mold
Cover tightly
Modern guidance to help you succeed with this vintage recipe
The combination of grated raw potato and carrot creates a uniquely moist pudding through starch gelatinization and moisture release during steaming. Potato starch absorbs liquid and sets the structure, while the carrots contribute natural sugars and pectin that help bind the pudding. The gentle, even heat of steaming prevents a crust from forming, allowing the baking soda to create a tender, cake-like crumb throughout. The melted butter coats flour particles, inhibiting gluten development and ensuring a soft texture despite the long cooking time.
The pudding can be steamed up to 3 days ahead, cooled completely, and stored wrapped in the refrigerator. Re-steam for 30-45 minutes to warm through before serving, or slice and reheat individual portions in the microwave for 1-2 minutes.
Store the cooled pudding wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 1 week. The pudding can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Serve warm with hard sauce, custard, or whipped cream.
AI-generated tips from Chef Cecil's culinary database
The pudding can be steamed up to 3 days ahead, cooled completely, and stored wrapped in the refrigerator. Re-steam for 30-45 minutes to warm through before serving, or slice and reheat individual portions in the microwave for 1-2 minutes.
Store the cooled pudding wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 1 week. The pudding can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Serve warm with hard sauce, custard, or whipped cream.
