Making A Memory

After Thanksgiving, you would think that food would be the last thing on my mind and honestly, I always think that I’ll never be hungry again when I roll away from the table. But our bodies do not rest on past feasts. They need fuel going forward. 

December triggers a different set of cravings from November. 

My sister sometimes makes the old, family recipes, releasing a flood of memories to both taste buds and heart. This is one she’s made for us and I thought I’d share it here. If you don’t mind suffering a bit for your food. This is old-time, make-from-scratch. 

Carrot Pudding

1 cup grated carrots
1 cup grated potatoes
1 cup sugar
1 cup flour
1 cup raisins*
1/2 tsp salt
1/4 cup butter
1 tsp cinnamon
1 tsp soda
1 egg

My original directions just said “mix and steam.” I wasn’t a savvy enough cook for that to work, so my mom added these instructions: 

Spoon the batter into canning jars or empty, washed coffee cans, filling on to about 2/3. Cover and steam in a pressure cooker (50 minutes, closed, 10 pounds of pressure) or boil in large pan until the batter looks dark and cake-like. Serve with Lemon Sauce (or your favorite flavor of sauce) and whipped cream or half and half.

*If you don’t like whole raisins, puree them and add to the mixture. They do help make the pudding more moist and flavorful. 🙂

Lemon Sauce for Carrot Pudding

1 cup sugar
2 tbsp flour
2 cups water
salt
2 tbsp butter
lemon juice

This was the extent of the recipe in my grandma’s file. I guess they just assumed you’d know how to make a sauce. If you don’t know how to make a sauce, basically you, mix the sugar, flour and salt together, then slowly add the water, mixing constantly. Bring this to a boil, then remove from heat, and add the butter and lemon juice (to taste). Sauce should be stored in fridge and can be reheated.

When I reheat this (assuming there is any left), I use a double boiler or a piece of foil over boiling water. You can also use the microwave, but take care you don’t overheat. You want the pudding moist and yummy, or at least I do. 

Obviously this recipe is NOT gluten-calorie-sugar-free. It is fully loaded with everything, which is why it is so yummy. But if you have any issues, approach with caution. Or run from it screaming.

My grandmother used to make this for the holidays—until she got to where she couldn’t, then my mom picked up the tradition. 🙂 

Does food figure in your memories of holidays past? Feel free to share! 

Perilously yours,

Pauline