Wartime Christmas Carrot Pudding

Sunday Blessings Lovelies

A boys' choir at the Church of the Heavenly Rest in New York City
sings Christmas carols in a dress rehearsal for the Christmas Day service in 1940.

The First Nowell 

by Dick Haymes and The Song Spinners, 1944

Its the last few days before the celebration of our Saviours birth. It filled my heart with joy singing His praises in church this morning

Photo: December 1941

Everything is ready for Christmas with just a couple of dishes to prep. So MrD and I could afford to relax for the afternoon ready for the busy few days ahead

One of the last things will be our Christmas pudding. I made it last year for the first time and it was a huge success. It was the only part of our dinner I was worried about. It’s a recipe I had put off for a couple of years...even though its one from my Nanas wartime collection.. although I’m sure there are variations out there…

So this, my friends, is a Carrot Christmas Pudding.. Looks perfectly normal... except for some of the ingredients. As well as the usual dried fruit and delicious spices.. it contains grated carrot.. and wait for it.. grated potato!

Now I wasn't too sure what it was going to taste like but it smelled divine.. and felt very moist and springy to the touch.. But, I need not have worried as it was a huge success.. No one knew what was in it... and although surprised.. didnt seem to mind when told of the ingredients

It was actually delicious.. not too heavy.. and only slightly improved by a little Birds custard…and thats why I will be making it again this Christmas

1 cup carrots (packed), finely grated (about 2 carrots)
1 cup potatoes (packed), finely grated (about 2 potatoes)
1 cup granulated sugar
¾ cup beef suet
¾ cup raisins
½ cup currants
1 cup all-purpose flour (plus 2 tsp for coating dried fruit)
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp baking soda
unsalted butter (for greasing the basin)

• Grease the bottom and inner sides of a 2 pint (1 Litre) pudding basin
• Cut a small circle of parchment paper to cover bottom of basin.
• Set in bottom and grease top side
• Put a large stock pot on stove over low heat with enough water to reach about ½ way up the pudding basin when immersed.
• Cover and bring water to a gentle simmer.
• In a small bowl, whisk together the flour, cinnamon, cloves and nutmeg.
• In a separate small bowl, toss the raisins and currants in 2 tsp of flour until evenly coated.
• Grate carrots and potatoes.
• Sprinkle baking soda over grated potatoes and stir to combine.

• In a large bowl, mix together grated carrots, the grated potatoes, sugar, raisins and currants.
• Mix in the suet
• Add in flour/spice mixture and stir just until combined.

• Transfer the mixture into pudding basin.
• With the back of a spoon, press mixture down gently

• Cover top of container with aluminum foil
• Secure the foil with a piece of kitchen twine tied around the circumference.
• Form a handle for easy lifting by cutting a second piece of kitchen twine
• Tie each end to the first piece of twine at two places across from one another.
• Set container into stock pot of simmering water, ensuring that water level still reaches about ½ way up.
• Cover stock pot with lid and bring water back to a gentle simmer.
• Add in additional hot water, as necessary, to maintain water level.
• Allow pudding to steam for at least 3 hours, until a toothpick inserted into the top of the pudding comes out clean

• Remove container from stock pot and allow the pudding to cool, uncovered, for 10 minutes before unmolding.

• Serve warm, topped with a dollop of cream, brandy butter.. or my favourite... Birds Custard

Store in an airtight container in the refrigerator or freezer for up to 4 months when it can be defrosted and resteamed for an hour