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Steamed Carrot Pudding for Christmas or, you know, because you’re feeling English

December 22nd, 2005

I veganized my mother’s Christmas pudding recipe and the people have spoken and the people seem to think it might possibly be better than the original, maybe.

1½ C. whole-wheat flour (sifted)
1½ tsp. baking soda
1½ C. sugar
¾ tsp. salt
½ tsp. ground cloves
1½ tsp. ground cinnamon
1½ tsp. ground nutmeg
3 Tbsp. margarine melted
¾ C. light silken tofu (e.g.: Mori-Nu)
1½ C. grated raw carrot
1½ C. grated raw potato
1½ C. seeded raisins

Thoroughly grease a 1½-quart pyrex bowl.
Sift flour with baking soda, sugar, salt and spices. Add raisins.
In blender, blend tofu until completely smooth and creamy, leaving no graininess or chunks. Gradually stir in margarine and transfer to a large bowl.
Add carrot and potato and mix well.
Stir in flour mixture until just mixed.
Turn into prepared bowl; cover securely with tight fitting cover, or wrap bowl completely in cheesecloth or panty hose and tie around top with string. Place on trivet in deep kettle.
Add enough boiling water to come halfway up side of bowl.
Simmer, with cover on kettle, 1½ to 2 hours. Remove bowl from kettle. Cool pudding slightly. Remove from bowl if serving at once.
To Store: Cool pudding completely. Store in bowl wrapped in cheesecloth and keep refrigerated until serving.
To serve: Heat by steaming for 30 min. …
And now here’s the good part: Pour some brandy over it, turn off the lights, set the thing on fire, and watch the neato blue flames until the flames die down and it’s not fun anymore. Note: The pudding must be hot for this to work, or basically nothing will happen, and you and all your guests will be left not staring at each other through complete darkness, wondering what is supposed to happen next.

To remove from bowl: Run a knife or spatula gently around the inside of the bowl to loosen sauce from sides and bottom of bowl. Invert over a serving plate.

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