- 1/2 cup raisins
- 1/4 cup currants
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup grated raw carrot (1 medium)
- 1/2 cup grated raw potato
- 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tbsp brandy
- Cover currants and raisins with 1/2 cup boiling water. Let stand 5 minutes.
- Drain well and set aside.
- Beat butter and sugar together until light.
- Stir in carrots, potatoes, brandy, raisins, and currants, and mix well.
- In separate bowl, combine dry ingredients; then stir into carrot mixture until well moistened.
- At this point the pudding mixture is used for the program. Steaming the pudding (should staff opt to do this): Spoon batter into greased 3 cup mould or fireproof bowl. If the bowl does not have a lid, cover the top with a clean, wetted and floured cotton pudding cloth.
- Tie cloth securely around the rim of the bowl with cord. Lift two diagonal corners of the cloth over the tied cord knot them together over the top of the bowl. Repeat with the remaining two diagonal corners of the cloth. This knotting is your handle to lower and lift the pudding from the steamer.
- Place mould or covered bowl on a rack in a steamer with boiling water 1/2 way up side of mould.
- Cover the steamer and steam for two hours. Water must be kept boiling throughout the cooking time and the water level maintained. Cool thoroughly when done.
- Unmould, re-wrap and store in refrigerator for up to two weeks.
To create the pictured cake on the left, Pickering Museum Village baked the carrot pudding in a bunt cake mould.