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American Southern
Carrot Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 35. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
6Servings
mediumDifficulty
Why This Recipe Works
This traditional steamed pudding relies on suet (beef fat) to create a tender, moist crumb that won't dry out during the long boiling time. The starch from both potatoes and flour forms a network that traps steam and fat, creating structure while staying soft. The extended 3-4 hour boiling time allows the vegetables to break down completely and their natural sugars to concentrate, while the suet melts and redistributes throughout, preventing the dense batter from becoming heavy or gummy.
Before You Begin
- •Use fresh suet from the butcher if possible, or substitute with frozen grated suet; avoid pre-packaged vegetable suet as it won't provide the same moisture and richness
- •Grate the carrots and potatoes finely (about 1/8-inch) so they integrate smoothly and cook through completely during boiling
- •Have a large pot ready with boiling water before assembling the pudding; the water should come halfway up the sides of your pudding mold
- •Generously butter your pudding basin or heatproof bowl and have a pleated parchment circle and foil ready for covering
- •Maintain a steady simmer throughout cooking and check water level hourly, adding boiling water as needed to maintain level
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