September 10, 2011

A Veddy British Dish

Pudding [noun]: a thick, soft dessert, typically containing flour or some other thickener, milk, eggs, a flavoring, and sweetener. Note that this definition clearly does not include potatoes. Nor does it refer anywhere to suet, which has only one proper place in a dessert - mincemeat pie. Yet both ingredients have a prominent place in today's recipe, the unappealing named Dessert Vegetable Pudding.  "Would you like some pudding for dessert?" "I sure would!" "Here, have a nice big helping. By the way, it's vegetable pudding Nyah-hah-hah!" Apparently, this recipe is for one of those steamed puddings that always seem to be served at some point in British murder mysteries. An excellent example of why "British cuisine" is considered an oxymoron.


1-1/2 cups flour
1 cup sugar
1 cup grated raw carrot
1 cup grated raw potato
1 cup raisins
1 cup suet
1 tsp. soda, dissolved in 1 tsp. hot water
1 tsp.salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 cup nuts, if desired
Combine sugar, carrots and potatoes [I bet this is the one and only recipe you will see with that particular instruction!]. Add soda. Sift flour, salt and spices and add gradually. Add raisins, suet and nuts. Turn into a buttered bowl or mold; cover with aluminum foil and steam for 3 hours. Serve with your favorite lemon or brandy sauce. Serves 6.

Recipe from: A Collection of the VERY FINEST RECIPES ever assembled into one Cookbook CONVENTIONAL AND MICROWAVE

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