1 cup butter, softened (2 sticks, 1/2 lb.)
2 cups sugar
2 cups flour
1 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cloves
2 tsp cinnamon
1 tsp nutmeg
1 cup raisins
1 cup chopped walnuts or pecans
2 cups carrots, grated
2 cups potatoes, grated
1/4 lb butter (not margarine)
1 cup powdered sugar
1 tsp vanilla
1 tbl rum (preferably Myerís dark)
Prepare mold by greasing, lining with waxed paper to aid in unmolding. Use a large pudding mold, or a 3 lb coffee can, or a 4 quart pot, or several smaller containers. At any rate, the containers must be sealed tightly during cooking, whether with lids, or foil.
Cream the sugar, butter, and flour together. Add the salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Beat in well. Stir in the raisins, nuts, grated carrots and potatoes. A food processor is great for grating the vegetables.
Pour the pudding into the mold(s). In a large kettle with about 2-3 inches of boiling water in it, place the pudding container. Let the water return to a boil, lower the heat to the lowest point at which the water will still boil (not just simmer). Cover the kettle tightly and steam about 2 hours, or until the pudding assumes a fairly solid shape. Two or more small molds will take less time than one large one. Donít worry about overcooking: as long as the kettle doesnít boil dry, youíre safe.
Serve with hard sauce, made by creaming together the listed ingredients. Can be reheated by steaming, or wrapping and reheating in microwave or conventional oven.
Doubled, the recipe fits into a 5-lb coffee can to be cooked for 3 1/2 hours; but you may find it more convenient to divide such a large batch into two molds and cook them separately to save time.
If you insist on flaming your pudding, do so at your own risk. English flamed puddings are generally denser and less porous than this, which is like a heavy cake. Pouring brandy or other alcohol over this pudding does not result in a nice flame, but in a sodden, unignitable, inedible mess.
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Created by Paul Brians.
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