❌ #Fail Carrot Pudding Recipe

❌ #Fail Carrot Pudding Recipe

welcome friends welcome back to Sunday
morning in the old cook book show in last week’s episode we visited the
Museum of Dufferin to speak with their curator and look at old cookbooks and
recipes throughout Canadian history in that time we decided on three recipes
that we’re going to make and so the first one we’re going to make is a hand
written recipe for steamed carrot pudding now I’ve never made this recipe but it is a
recipe that’s very familiar to me because I think if you grew up in the
60s and 70s your grandparents probably would have made this two or three times
throughout the year for different family functions and I know that it’s probably
a recipe Julie’s familiar with as well so recipes really easy it’s a cup
of everything except for the baking soda and that’s just a teaspoon so I’ve
thrown the baking soda in with the flour for no real reason other than that’s
just habit I’m going to put the flour in the bowl a cup of white sugar that goes
in the bowl as well this is a cup of currants and currants are a dried
Corinthian raisin and to that we’re going to add raisins one cup the
currants or Corinthian raisins are quite a bit smaller than the other raisins
that you’re going to get at the grocery store so there’s a currant and that’s a
regular raisin they’re much smaller and they have slightly different flavors
quite nice on its own but inside of something else I don’t know that you
would notice the flavor difference but make sure you get Corinthian raisins or
dried currants they’re not the same as red or black currants completely
different things these are dried grapes definitely dry grapes and next in is
this this is beef suet and so this is ground from the fat that hangs inside
the cow close to the liver and the kidneys it’s not associated with the
meat of the cow and you should be able to get this at pretty much any really
good butcher and even most grocery stores here carry it just ask at the
meat counter they’ve probably got it frozen somewhere
and so I’m just gonna give this a stir to get it started before we move on to
the next thing which is a cup of grated carrots and a cup of grated potato so
let’s start with the potato let’s see let’s do this one okay this is gonna
make a mess I should have put something down first okay and on to the carrots
there’s no liquid in this recipe other than what’s in the potato and the carrot
um there’s no egg in this recipe I’ve been racking my brain trying to remember
what my grandmother did and I cannot for the life of me remember exactly what she
put in hers and I needed to find that recipe so
carrot potato into the mix get it all in there now we’ll just mix that up I’m
gonna say yes it’s mixed at some point I did get in there with my hands and and
mixed it a little bit more the potatoes have given off a lot of liquid into the
mixture and brought it together a little bit so I’ve got a bowl here that I have
buttered inside really greased it a lot and so I’m going to put the pudding in
here although it is quite a dry mix still put it in and the bowl is probably
too big but I wasn’t sure what size to use maybe I’ll use a smaller one this is
probably the right size let me butter this one and then we’ll come right back
and get this done okay back with a bowl it’s buttered I think this is a better
size so we’ll transfer over there we go so this is to me kind of interesting
because this this recipe is handwritten and a lot of hand written recipes I know
even my own handwritten recipes leave a lot out there just shorthand they’re
meant as a reminder of the steps and so they leave a lot of steps out and they
may even leave ingredients out because the person who wrote it just knew what
they were doing and the recipe isn’t for anyone else it was for themselves just
as a reminder so even when you have the recipe it’s not gonna taste like what
the person who wrote the recipe made it’s just not so the next thing we need
to do is put a parchment paper disc on the top of this so I’ve got a piece of
parchment paper you fold it over once and then you fold it over twice and so
now I have a rectangle and so I fold the rectangle into essentially a cone or a
triangle let me just put it down now that I’ve got this cone or triangle I’m
gonna fold it one more time to make an even tighter cone or triangle I’ve got a
video on this I’ll link to the video if you if you want to get a really close ID
picture on what’s happening and then I just kind of hold it over the bowl like
this roughly find the center it doesn’t have to be exactly the center and then
go out there take a pair of scissors and then when you open it up you pretty much
have a disc and the disc will be a little bit larger than the bowl the next
thing I’m going to do crumple it out and then
open it up and pull it up again and this crumpling and if you do it a couple of
times the crumpling and then you it makes it much more pliable and easier to
push into the bowl and so now I push that parchment paper down onto the top
of the pudding and the sides of the parchment paper that we’re a little bit
too large they will come up to the sides of the bowl just a little bit not a
whole lot don’t overthink it you don’t have to get it on there perfect it just
has to sort of be on there because the next thing that goes on is some tin foil
and that goes on the outside and it doesn’t matter one bit which side is
facing up and which side is facing down now this next step is a little bit more
difficult you need some twine and I am in no way going to make this look
effortless I’m gonna make you look like a rockstar
so around just like that and do like a bring that through maybe three or four
times so that when you pull it tight it will cinch and not let off right away
and then tie one more knot now if you’re really good which I’m not you would then
tie this in a bit of a loop like that and make a handle now you’ve got a handle for your pudding
now mine’s a little unbalanced it’s a little bit skewed to one side there’s no
prize for doing it quickly take your time and and just play with it
and if you can’t do it don’t worry about it you don’t have to you could take an
elastic band and put it around the top as long as you sort of hold this on as
tightly as possible it doesn’t have to be super tight so I’ve got a big pot of
water here going it’s on sort of a low boil with the lid off it doesn’t look
like it’s simmering very much but as soon as I put the lid on it will come
back there’s a rack in the bottom but you don’t absolutely have to have a rack
sit your pudding on top and sort of twist the string on top like that just
so it’s easier at the end to be able to grab the handle and pull it out of the
water bath put the lid on and the recipe says to go for an hour and a half or
longer so I’m gonna put it on for probably two hours the sauce is a little
weird because it’s not really a caramel sauce we start out with some butter put
that into a pot along with a little bit of flour and some sugar grate in a
little bit of nutmeg now the proportions given for the sugar and the nutmeg are
to taste and I’m not really sure what that means
so I’m just kind of playing it by ear got that in now I’m supposed to mash
this together mix it all into a paste this is a very classical French method
for thickening a sauce mixing flour into butter to make a paste and then you
typically add that paste to the sauce and it thickens it and it gives it a
really nice glossy feel in this instance though I’m supposed to pour enough
boiling water over top that will allow it to cook so I pour in some water
doesn’t say how much so I’m gonna start with that much give it a stir and then
I’m gonna bring it over to the stove top sort of a medium low heat I’m going to
cook and stir it until it thickens into a nice sauce and this isn’t the kind of
sauce that’s going to get any sort of caramel color or flavor you’re just
looking for it to thicken it’s time for pudding okay here we go
I’m ready it’s like this little mysterious thing that has arrived to
this so um let’s see I feel like there needs to be some kind of formal aha you
know how you this ceremony are the turkey someone pipes in the head yeah I
feel like it needs a song or something i I’m not going to sing though okay
so we’ve just had this golden barley lentil soup which was amazing and I am
super full but I can find space always finding space for pudding so take the
tinfoil ah hmm and um I’m just gonna cheer please Duke
ha Oh puddin look at that it’s all reason
eating goodie okay well let’s give it a go and see uh
I don’t think it’s supposed to be like that it’s a little mushy okay I’m not sold haha okay so this is not
how I remember my grandmother’s this is this no this isn’t how I remember it
either but that being said in our defense we’ve never made this before
I’ve never made this before I’ve had it before because it’s a carrot pudding is
something that my grandmother made yeah and I heard your aunts and your mom
talking about it at Christmas I was just gonna throw that down that they couldn’t
get your grandmother’s recipe to work yeah so the fact that this so there’s a
secret there’s a secret that wasn’t written down because I can’t like do you
think liquid got underneath the tinfoil is that what happened cuz I don’t
remember tinfoil being part of the measure but um
it it might have gotten a little liquid underneath but I tightened it pretty
tight I wrapped it really tight it’s not quite right and there’s so that’s where
the so we’re gonna add some sauce to it yeah so here’s the sauce okay but okay
the flavors are there it’s it tastes wonderful everything is to join try some
sauce everything is cooked like the all the parts are cooked but there’s just
too yeah sure why not what’s the worst thing that happens um it’s not like it’s
not cooked it’s just too too mushy too mushy so it could have been my
wrapping technique was off what okay I didn’t see the recipe what were the
variables and the recipe like was it there a vagueness to it I mean there
often is could we have added too much of the wet ingredients like too much fruit
was the fruit everything was a cup except for the soda which was a teaspoon
there were no there were no directions as to what to do or how to make it
rather than steam it for at least an hour and a half so I think the flavors
there but there’s we’re definitely missing something okay so clearly we
need some guidance if you are in the nor if you made this all the time or you’ve
made this before even just once successfully and you have some advice
for us please cuz it tastes great but it does have an odd but like I mentioned
earlier right it’s not quite right here but like I mentioned earlier the secrets
weren’t written down the secrets are never written down so I need to I need
to look at a whole bunch of other recipes for this and then we’ll come
back in a few weeks with something else so there are two thoughts though one the
sauce didn’t make it any better no no and two could it be that our
perception of what it’s supposed to be could be completely wrong right could be
completely already well and the other thing is the person who wrote this
cookbook could have been a terrible cook we don’t know you know everybody’s got
that person in their family that wants to keep the recipe and thinks that
they’re great and they read everything but they’re not that good and I will not
say out loud who it is in our family because that is not nice no it’s not
it’s not it’s not a nice thought but that is part that that can be part of it
too but it’s true they could have been a flawed recipe right from the beginning
so more research and we’ll do a do-over and I want to thank the Museum of
deferent for helping us with this recipe I mean they were a great resource to get
this going yeah and it could just be us all rhyme
it could be me I will completely own that thanks for stopping by see you guys
soon there’s no hero shot there is no hero shot for that you

100 thoughts on “❌ #Fail Carrot Pudding Recipe

  1. Hey Glen! Love your videos! They come in handy when I’m trying to impress the family at get-togethers. Are you going to make more soda/fermentation videos? Your method of the ginger bug worked the best for me compared to other recipes/instructions

  2. After some time to think about this recipe, and comb through the ashes; here's what went 'wrong'.
    – To start this recipe had no spices or flavourings at all; which could have been a nod to this particular families tastes or economic status. Maybe they just couldn't afford more?
    – There is also at least a ¼ cup more suet in this recipe, than any other recipe we've found, which could have caused the pool of greasy fat around the plate.
    – The potato could have also been a problem; not all potatoes are the same in their moisture content. Some have significantly more water.
    – Free forming the potato amount was probably the biggest culprit on the first try…
    – Cook time was more than enough; just over 3 hours.

  3. I would love to see you tackle the original Poptarts flavors, including the Apple Currant flavor.
    Might be a good recipe for just before spring break.

  4. I’m gonna guess the recipe had secrets to keeps from knowing how to make it well. Perhaps she wrote out fake recipes to give to her mortal enemies! 😆

  5. If the pudding was indeed a failure at first glace, could you have put the pudding in the oven for a bit?
    Or put it in a sauce pan to modify it a bit into a chutney? And some heat (chili powder), ginger, orange or tangerine juice, brown sugar, maybe some cardamon?

  6. It looks a lot like a Victorian style pudding. Maybe you could get tips from British Heritage's Audley End series with Mrs. Crocombe as the head cook. There are quite a few "pudding" videos.

  7. I have made a steamed pudding. It turned out excellent. I got to take a lot of fruit and pour brandy over it and set it on fire. It was a hell of a lot fun. Only felt like doing it once.

  8. A binder introduced to the mix, one egg or two? similar to a Yorkshire pudding only with raisins and carrots. I've never made anything like this as well. I also think the beef dripping are added hot to the York pudding, it's been awhile.

  9. Similar to a WW2 Xmas pudding ( though would only have been Orange Carrots) and less sugar. Don’t have the receipt to hand but should be available online

  10. I found a similar recipe online that includes a cup of peeled and shredded apple, and an extra cup of flour (for a total of two cups.) I could see the extra flour giving it a more firm texture, so if you forgo the cup of apple, maybe increase the recipe you used by an extra third of a cup of flour? This other recipe uses a cup of brown sugar instead of white sugar, which could also affect the texture. It is steamed for 3 to 4 hours so it is double the cooking time. It also says to let the pudding cool, wrap it and refrigerate it for a few weeks to blend the flavours more, which you reheat by re-steaming or microwaving it.

  11. This recipe reminds me of a pudding my grandmother used to make after the end of WWll, but during the time we still had rationing in the UK. Grate 1 large raw potato and 2 medium raw carrots, mix in 1 cup breadcrumbs, 1 tbsp self-raising flour, 2 tbsp sugar, 1/2 tsp flavouring (lemon or vanilla). Thoroughly stir in 1 tsp baking powder. Put 2 or 3 tbsp of jam in a hot pudding bowl, run it round to cover the inside. Cool. Put in the pudding mixture, tie on a cover of baking parchment, steam 2 hours. You can add dried fruit to the mixture if you have it.

  12. When I use suet (in christmas pudding), I heat/melt it and purify it before usage. Otherwise there are tissue particles in the batter. "Cleared" suet will stay for very long time in the freezer.

  13. I honestly think that people didn’t use a lot of ingredients because it wasn’t necessary to them because life was much simpler and little things like currants as an ingredient was the highlight of the recipe and the was probably the star of the show also their palates where not burned by high amounts of sugar and salt like ours are . these ingredients also used sparingly. So the currants probably brought a boring amount of flavor to us but To them was probably like a fantastic treat for the times they lived in.

  14. I showed this to my Nan and she said that you used a bit too much fat for it to work and more floury potatoes work best, she advises King Eddies.

  15. From a wrapping point of view my granma used to use a sheet of parchment and foil together over the top with a pleat folded in the middle then tied with string and i think it was one piece of string tied 1st then a second one underneath that with handle so had double seal. Good luck with the next one.

  16. it's funny you mention 'piping in the haggis,' since 1) it was Burn's Night here in Scotland last night, and 2) it does actually kinda resemble a haggis when you dig into it!!

  17. If I were to try this I'd probably grate the potato the squeeze all the water out through a fine cloth like if I was making Potato Rosti. I'd also guess the spices would be close to what goes in Carrot Cake so Nutmeg, Cinnamon, Clove & Mixed Spice Anyway its always great to see failures, you can learn more from a failure than a success.

  18. I've never heard about carrot pudding but I guess the potatoes are a big variable in this recipe. Floury potatoes will probably work better and squeezing out the liquid might help as well. At least that's my experience when it comes to making german potato dumplings that often have a very similar problem

  19. The suet adds a lot of fat which will pool and separate since there is no emulsifier, you might be missing a few eggs?

  20. The first alteration I would try is to soak the grated potatoes in water to wash off some starch then wring them out to shed excess water like you would with hash browns. I would definitely cut back on the suet, I got that chringey feeling when I saw how much was called for.

  21. My Canadian grandmother made steamed carrot pudding on holidays. It was delicious but, unfortunately, I don't have her recipe!

  22. I love steamed puddings, and have a good recipe for a pumpkin and walnut pudding with a maple custard sauce. I think I got it from Bon Appetit. My recipe calls for 3/4 C of fat (butter).

  23. I would use less fat, use baking potatoes, or replace the potatoes with potato flour (not starch) as an experiment, and when steaming, wrap a tea towel around the top to wick moisture away from the pudding… Cheers!

  24. first guess is the water wasn't boiling hard enough so it cooked a bit too slow to 'set' the flour. Mom used to do her puddings in a pressure cooker.

  25. I just watched this with my Mum and she lived seeing the hand written recipe as it looked just like the book of old family recipes she has from her mum!

    As we were watching though, she was horrified when you put the tin foil over the pot for steaming and didn't double it up with a second layer of greaseproof paper. It's unlikely that would have solved all the issues but might have been another culprit.

    She also went and found my Nanna's Christmas pudding recipe and discovered it contained egg and breadcrumbs in addition to the fruit, flour and suet! It's obviously a rather different recipe, but we still make a variant of it every year for Christmas and it remains a popular family favourite!

  26. Here's some research – 18th century carrot (and other) puddings, might give you a clue as to what's missing…





  27. Nothing is a failure if you are able to learn from it and use that new found knowledge going forward. Food archaeology is tough! Keep at it!

  28. Maybe this is supposed to cool before being turned out of the bowl. That would give the suet time to set and perhaps that would give the pudding a defined shape and a former texture. Then sliced and served cold with the hot butter sauce.. Just my $0.02USE on it. 😉

  29. Sorry Glen and Jules but with 100's of proven and researched recipes……….the likelyhood it was you is pretty minimal. Great job!!!😎👍👍

  30. Maybe you should go study the colonial American puddings on Jans Townsend's and sons channel. Those stay together in a cloth.

  31. Best friend of my grandma (neither with us anymore, sadly), used to make a recipe uncanny similar to this, but with one big and one small difference. Big difference was that she would also add 1 cup of fine breadcrumbs (or in some occasions, she would change that for what she called "cookie dust", which was basically cookies pounded in the mortar to fine dust). Small difference were spices: cinnamon, nutmeg and lemon zest.

    She would also squeeze the water out of the grated potato. Sometimes instead of potato she would use a grated apple, quickly put it on heat in the pan and then drain it of juice, before putting it into the pudding mixture. She always used either several layers of cheesecloth or clean kitchen towel on top, never the foil, as a cover. Also, she would sometimes just wrap the mixture into first buttered layers of cheesecloth (I remember her saying "at least eight") and hang the pudding without a mold, on a knitting needle, which would then hold it over the steam (but never touching the water). Lid would go over that, letting some steam out where it couldn't fit properly because of the kitchen needle, so a kitchen towel would be wrapped around it, to prevent that. This method was considered to produces yummier pudding, but was seen as quite an ordeal, so not often used (versus the mold one).

    I hope it might be of some help 🙂

  32. That dish offers a lot of nutrition and fiber. Probably most people steam pudding in just the type of ceramic bowl you used, covered exactly the way you did. I use a pudding steamer with a central cone to expose more pudding surface to heat. Sometimes I partially bake a potato and allow it to cool a bit before grating it for used in baked items. That reduces moisture in the mix. Judging from the way both of you commented on the sauce, I would encourage you to use a different lemon sauce, perhaps thickened with arrowroot or cornstarch. Finish with lemon juice and zest.

  33. To me, it seems like it's either missing milk or eggs. The potatoes should probably have been peeled. Cinnamon and nutmeg are missing. Not enough flour and/or too much fat.

  34. I wonder how 'fresh' dried fruit would have been back then. After awhile raisins tend to crystallize their sugars depending on how dehydrated they were initially. They absorb quite a bit of moisture when steamed or soaked. Not sure if it would be enough to affect the end result, but I think we can agree that it failed because the flour was overwhelmed one way or another.

  35. I’m kinda glad relived you didn’t like it, the whole time I’m thinking…raisins, flour, beef fat, carrots and potatoes …hmmmm😂 Thanks for trying it though!

  36. omg so right on the bad cooks where every one " loves" the dish due to effort the cook puts in but claims fullness for some reason to justify the small portins they take

  37. Im not a 100% sure of it but i believe you need to ring out the potato cos im Acadien and it is what we do for grated poutine

  38. As a girl I would be following a recipe written on a card by my mother, but she'd walk by during various points and say, "When I make these, I usually…" and I would get so mad at her and say, "If you do these different things, write them down!" Because my take on her recipes were NEVER equal.

  39. I wonder if the grannies drain the carrot and potato with a bit of salt like I do to cucumber for tzedziki (how the hell do you spell that) or maybe the recipe is missing a levener like baking soda

  40. I don't know the first thing about steamed puddings. I was surprised you didn't add an egg or two as a binder plus some cinnamon or vanilla.

  41. I wonder if the recipe could be fixed by rendering the suet down and using the lard. or maybe people just cooked with Sue it that way back in the day.

  42. It's interesting that you mentioned piping in the haggis, because yesterday was Rabbie Burns night. It's the one night a year when eating haggis is a big deal.

  43. We had this kind of problem with grandmother's recipes. She would use a tea cup (about 6 ounces) as her cup. Now you'ld think 'well this is equal parts, what's the problem?" The problem was she kept a larger tin cup in the flour jar and that was the cups of flour. So we had to find the cup sizes and re-compute everything. 

    My other grandmother just eyeballed everything (or used a tea cup or flatware). When we changed our tableware things stopped working and we had to rescue some of the old spoons so to use as measures. My sister went so far as to have her cook family dishes and stopped her from just tossing things in by hand measure so she could get proper standard measurement.

    The amazing thing is that many of these old recipes work at all when you just don't know what the real quantities were.

  44. I love the fact that you can post a recipe that you do not think worked well. Many folks would never share something that they thought might make them look bad! I wish I could compare this to what my grandma made, but she never shared any of her cooking processes with me.

  45. Glen, watched your Sunday video and I noticed that the recipe is very similar to a variation of the English spotted dick from my hometown in Yorkshire which contains similar ingredients.
    I believe the fault was down to the suet, it should have been grated first and rubbed into the flour until it resembles breadcrumbs. Secondly try the English "atora" suet the vegetable and beef versions are interchangeable if you can get it in Canada. The other minor observation was that you didn't put a pleat in the foil to allow for expansion.

  46. I know my mother says she can't use her mother's recipes because they all say a cup of this and a cup of that, but by that my grandmother meant the old, cracked tea cup that she kept in the cupboard to measure with during the depression, and nobody has that teacup anymore, so nothing works out right. I have seen some recipes elsewhere that say "1 small cup of flour", etc., which I think means a tea cup. Just one possible explanation of what might be happening.

  47. I think it's great to see the occasional failure. Every cook has things go wrong as they progress, and as long as we learn from what went wrong, we can only improve.

  48. I’ve never made it, but possibly squeeze out some of the moisture from the potatoes and carrots by wringing them in cheesecloth?

  49. This is another variation on a British steamed pudding. When I have made them in the past, the batter had the texture of a thick cake batter, or very soft bread dough. I don't remember the recipes, but if you found a recipe for a traditional Christmas pudding, or "spotted dick" type pudding it might give some ideas about how the basic batter has to go together.

  50. From what I know there are a few things that might help
    1 peel the potatoes and carrots
    2 finally shred potatoes so that they act as a binder, so they release their starch quickly

  51. Maybe squeezing the excess liquid out of the carrot and potato once grated would have worked better? Just a thought. Cracking channel by the way! 👍🏼

  52. I think you did miss the method that was in the list of ingredients.

    carrots, potatoes, and sugar are all considered wet ingredients.
    flour and fat would be the dry ingredients and should be rubbed together
    raisins and currents are add-ins, and soda would be added at the end because leavening would be done just before baking.

    If you mixed wet, and dry separately, then mixed together, add the fruit, then the soda, stir and bake you would get a different product than you do by dumping it all together.

    Please do another video where you change the method on a recipe.

  53. My mother made carrot pudding every Christmas and I made it for my Christmas just past. She never used suet. Her recipe is much the same as yours but she added 1 tsp of salt, 1/2 tsp of cinnamon and 1/2 a tsp of nutmeg. But here is where hers differs after mixing all those ingredients, her recipe calls for adding 1 beaten egg, 1/4 cup milk and 1 tsp of vanilla. My mom would wrap the mixture in foil, and place in the top of a double boiler. And the recipe states boil for 3 hours. I usually use a linen cloth instead of foil. But I think I'll try your method, makes for a nicer presentation.

  54. This looks like one of the puddings Mrs. Crocombe would tie in a cloth and boil. Very interesting. 😀 Love your channel, Glen! Thanks for all the awesome content.

  55. I'm 1:26 into the video, he's just added the currants and raisins. I can already see that, that is way too much dry fruit in ratio to the flour and baking soda.

  56. I just spent some time looking through my cookbooks and I think I may have found the answer to your conundrum. The following except is from Eliza Acton's 'Modern Cookery for Private Families', published in 1845: VEGETABLE PLUM PUDDING. (Cheap and good.) Mix well together one pound of smoothly-mashed potatoes, half a pound of carrots boiled quite tender, and beaten to a paste, one pound of flour, one of currants, and one of raisins (full weight after they are stoned), three-quarters of a pound of sugar, eight ounces of suet, one nutmeg, and a quarter of a teaspoonful of salt. Put the pudding into a well-floured cloth, tie it up very closely, and boil it for four hours. The correspondent to whom we are indebted for this receipt [recipe] says, that the cost of the ingredients does not exceed half a crown, and that the pudding is of sufficient size for a party of sixteen persons. We can vouch for its excellence, but as it is rather apt to break when turned out of the cloth, a couple of eggs would perhaps improve it. it is excellent cold. Sweetmeats, brandy, and spices can be added at pleasure.

    Mashed potatoes, 1 lb.; carrots, 8 oz.; flour 1 lb.; suet, 1/2 lb.; sugar, 3/4 lb.; currants and raisins 1 lb. each; nutmeg 1; little salt: 4 hours.

  57. I would probably agree with Glen that this wasn't a great cook. But here are the things that spring to mind. The fact that there isn't any egg seems odd.
    1. Most steamed puddings turn out better if the currants/raisins are soaked for a while- usually in alcohol. I think that's the only reason people added the forsaken things was an excuse to add brandy or something similar.
    2. The suet. Frozen in the meat department? That must be a Canadian thing because suet is usually dry and sitting on the shelf, if you can find it at all in the U.S. Also, suet these days has about 15% flour in it, so you need to take that into account. My grandmother updated all over her recipes when she was in her 90s to take into account the changes in suet from 'the olde days.'
    3. Foil. Why did you have it sealed up? All of my steamed pudding recipes from the late 1800s early 1900s use parchment or kitchen cloth which means they aren't sealed up like you did.

  58. This is one of the things that makes this channel amazing and accessible – you show your successes and failures as well as your analysis of what went wrong. Seeing someone knowledge that occasionally gets it wrong is super relatable.

  59. Sorry I can't help you with this recipe, I have eaten it before, and remember my grandmother making it and my mum as well, and I guess you can't win them all 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

  60. I'd never heard of this carrot/potato combination before so I went looking. I found something on another channel…then I found a steamed pudding done in an Instant Pot. So now I'm on a mission to try to marry the two. I've made a sticky toffee pudding in my IP. It was really good. And easy.

  61. Upon looking at this, I was curious if it was anything like Christmas pudding? I feel I remember reading that they were steamed in muslin bags? Would that be the application to cook this pudding in?

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