Sarah Christensen'S Steamed Carrot-Suet Pudding(Depression Era)
A nostalgic Depression Era steamed carrot and suet pudding with fragrant spices, raisins, and a rich flavor, perfect for cozy family desserts or special occasions.
Ingredients
- 1/2 cup ground carrots ⓘ
- 1/2 cup ground raw potatoes ⓘ
- 1/2 cup brown sugar ⓘ
- 1/2 cup ground suet ⓘ
- 1 cup ground seedless raisins ⓘ
- 1/2 cup dry currants ⓘ
- 1 cup all-purpose flour ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/2 teaspoon nutmeg ⓘ
Instructions
- Wash and peel raw vegetables; put through medium meat grinder. Cut up as needed.
- Grind the beef suet and raisins through the meat grinder.
- Place all ingredients in a medium bowl; mix well until thoroughly combined.
- Pack the mixture into a greased and floured 1-quart mold or a small cloth bag that can hold a quart.
- Tie the bag securely or cover the mold with foil.
- Place the bag or mold in a kettle with a tight-fitting lid.
- Add boiling water to cover the bag or fill the kettle with water halfway up the mold.
- Boil over medium heat for 2 hours with the pot covered.
- Serve warm with lemon sauce as a topping.
Tips & Substitutions
For a richer flavor, you can substitute the ground suet with butter or vegetable shortening if suet is unavailable. If you're looking for a healthier option, consider using unsweetened applesauce in place of some of the brown sugar. When grinding the vegetables, ensure they are well-drained to prevent excess moisture in the pudding, which can affect the texture.
Serving Suggestions
Serve the steamed carrot-suet pudding warm, drizzled with a tangy lemon sauce for added brightness. It pairs beautifully with Green Beans With Mushrooms And Garlic for a balanced meal. Enjoy it as a comforting dessert or a unique side dish during family gatherings.
Storage & Reheating
Store any leftover pudding in an airtight container in the refrigerator for up to 5 days. To reheat, steam the pudding again for about 30 minutes or microwave it in slices for 1-2 minutes until warmed through. This helps retain moisture and keeps the pudding tender.
Nutrition & Diet Analysis (per serving)
Each serving of Sarah Christensen'S Steamed Carrot-Suet Pudding(Depression Era) contains roughly 1035 calories, with 5g protein, 109g carbohydrates, and 68g fat. It is an excellent source of dietary fiber (35% of the Daily Value), calcium (32% of the Daily Value), and vitamin A (28% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 950mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding in advance?
Yes, you can prepare the pudding mixture a day ahead and steam it when you're ready to serve. Just ensure it's tightly wrapped and stored in the refrigerator until you're ready to cook it.
What can I use instead of suet?
If suet is hard to find, you can use an equal amount of butter or coconut oil as a substitute. This will provide a similar richness without compromising the pudding's texture.
How do I know when the pudding is done?
The pudding is done when it has risen and feels firm to the touch. You can also insert a toothpick in the center; it should come out clean when the pudding is fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).