Steamed Vegetable Pudding

Kate Berntsen

This was a very important part of celebrating Christmas as was fruitcake.

1 c. ground raw potatoes

1 c. ground raw carrots

1 lb. ground raisons

1/2 c. butter

1 c. brown sugar

1 c. flour, solid level

1/4 c. buttermilk

1 tsp. soda, level (dissolved in milk)

2 eggs

Sift with flour:

1 heaping tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

Set oven to 200 degrees.

Pour pudding into generously greased molds or pans filling them 1/2 to 2/3 full, this allows room for expansion of batter. Use one 2-quart mold or two 1-quart molds. A tube center mold allows steam to quickly reach center of pudding. Individual molds, custard cups or jelly glasses, round cans like a 3-pound shortening can or bread pans, or large baking pan or bowls work too.

Put waxed paper loosely over mold or baking pan to prevent steam that collects on cover dropping on pudding.

Steam for 2 hours. Place baking container above a pan of water in the oven so pudding steams.

Remove from oven after prescribed time. Remove waxed paper. Loosen pudding at one side to let in air. Turn out on hot serving dish. Serve with sauce.

Creamy Sauce:

Rich, smooth sauce good on steamed pudding

Beat 1 egg until foamy. Blend in 1/3 cup melted butter, 1½ cups confectioners' sugar, and 1 tsp. vanilla. Fold in 1-cup whipping cream, whipped stiff. Makes 2 ½ cups.