From the recipe of Janet Klink Irvine, my mother’s grandmother.
2 cups grated carrots
2 cups grated potatoes
2 cups sifted flour
2 cups sugar
1 teaspoon baking soda
2 pinches of salt
.75 teaspoon nutmeg
.75 teaspoon cloves
.75 teaspoon cinnamon
2 cups raisins
1 cup chopped walnuts
Mix baking soda with grated potatoes. Combine mixture with grated carrots. Coat walnuts and raisins with flour. Add flour, then coated walnuts and raisins to the mixture. Add spices and mix thoroughly.
Spoon into a well-greased mold. Steam in the top of a double boiler for three hours.
May be cooked the day before: remove from mold and cool. Wash and grease mold, then store the pudding in the mold ready to reheat and serve hot with hard sauce. Serves twelve.
Hard sauce:
.5 cup soft butter
2 tablespoons brandy
3 cups sifted powdered sugar
Combine and blend with electric mixer at lowest speed, then at medium speed until fluffy. Chill. Makes 1.5 cups.
We ought to have an academic chef carnival of recipes one of these days. Your recipes sound delicious, and I’m passing them along to my husband to try.