Hive Top Chef - Grandma's Tipsy Spiced Carrot Puds
Does anyone remember those old cloth flour sacks that our Grandmas and Moms used to bleach and then safeguard as if it was gold?
Do you know why they were so valuable?
My Ouma (Grandma) used to make what she called 'Doekpoeding', an Afrikaans term, and the best way I can translate it is to call it pudding in a cloth.
A spicy fruity batter was placed inside that cloth bag, tied up with string, then into a big pot half-filled with hot water, and steamed for a couple of hours.
Spongy and moist at the same time, really delicious and totally different from a baked sponge pudding. Christmas puddings were also steamed like this.
When steaming something for hours, one has to make sure that the liquid does not dry up. I really do not have time at the moment to keep watch over the cooking pots as it's peak season so our BnB is full and half our staff complement is already away on leave!
My instant pot/ pressure cooker has come to my rescue countless times, and I really was keen to see if its steam function really works. The bonus is that once food goes into the instant pot, you can just walk away once the right buttons have been pushed and are assured that your food cannot be spoilt.
The old steamed Spiced Carrot pudding recipe I found, asked for Nuts which I did not have, nor had time to run to the shops. Being a lover of Coconut, I used coarsely shredded Coconut instead, although I know nuts would have been way better.
The Recipe - 4 servings
- 100gram Butter
- 125ml Brown Sugar
- 200ml Cake Flour
- 5ml Cinnamon
- 5ml Mixed Spice
- 125ml Pecan Nuts (I used Coconut)
- 125ml Raisins or Cake fruit
- Pinch of Salt
- 2,5ml Baking Soda dissolved in 20ml Vinegar
- 150ml coarsely grated Carrots
Method:
Cream butter and sugar
Add baking soda and mix
Add remaining ingredients and mix well - Note: add a little orange juice or brandy to bind the mixture if too dry; I added a little brandy for extra flavour
Spoon into sprayed ramekins and press mixture down
Prepare instant pot by placing wire rack into the pot, add approx 1-2 cups water, cover ramekins with foil, place on top of the rack, seal pot lid, and set on steam function.
I went to sort some laundry, and was surprised when I came back that the pot showed only 8 minutes left to steam.
I did the wooden skewer test and was disappointed that the puds were not cooked through, as there still was sticky dough on the skewer, so the lid went back on and I set it to steam again.
This time the skewer came out clean and the little puds were cooked.
Confession time - I added a sprinkling of brandy on top to make a tipsy pud, as the little brandy I added to the dough would have evaporated during the cooking process :)
Note: the pud was tipsy, not me ;)
Loosen puds, and turn out onto vintage pudding bowls.
Time to sit back and enjoy Grandma's old-fashioned steamed spiced carrot pud with homemade custard.
I hope you've enjoyed my Grandma's Tipsy Steamed Spiced Carrot Puds that I made especially for Qurator's: Hive Top Chef! | Steamed. I want to invite any of my foodie friends to join in @qurator's weekly foodie challenges - how about it, @artywink aka Silver Mamma Chef?
Original Content by @lizelle
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I remember those very well, my ouma use to find quite a few uses for those cloths. As for that pudding, oh my word, where has the time gone.
Your post has brought back such fond memories.
Lovely post my friend.
I wish I had one of those bags but want to see if the rice bags could be used like that. It seems to have a kind of waxy surface but I'm going to wash & bleach it.
The years have certainly flown by my friend!
I was looking in Spar the other day ,to see if I could buy flour in those bags, but I think those days have gone.
I'm sure I've seen the very big bags of flour in those bags, but then one would have to buy in bulk.
Oh well, at least we have those memories.
Go well my friend.
Thanks for an interesting recipe!
I've found that half sunflower seeds, half shredded coconut is a good replacement for nuts - at least in a dense rye bread I used to bake - maybe that might work here too, in case you need to make another batch before you have time to go shopping.
Thank you for that tip @treefrognada, I have sunflower seeds and was actually wondering if I should use them, will try that combo next time I don't have nuts for a recipe.
Have a great day further🤗
It looks very tasty, I'll see if I can gather the ingredients >.<
It was delicious @daddydog, thank you for popping in!
I am so happy that you are showing up again with one of your awesome dishes. Would you believe I have never in my life had a steamed pudding. I've heard Christmas songs with the words "figgy pudding" in it but never knew what it was. I think you made a great move by adding coconut and brandy. I am pretty sure the aroma of cinnamon and spices are amazing. I feel that I can smell it through the screen.
Thanks for the inspiration.
I'm so glad you prompted me to get back to Qurator's contest. This took me back to my childhood days as my gran always made a similar steamed pud but hers had ginger in it.
The brandy certainly added oomph to the puds, thank you my friend 😉
Wow! Looks amazing! I am sure if @clairemobey made it, she would be tipsy too! hehe
Who me? Never 🤣🤣🤣🤣
🤣🤣🤣🤣🤣🤣
LOL, as long as she doesn't pour herself a brandy from the beginning, I can just imagine mayhem in the kitchen 😂😂😂
Hahahaha. She's more of a wine girl.
It must be soft and delicious I'm sure.