Suet or Carrot Pudding

This is Pennsylvania Dutch baking at its most traditional. A steamed pudding dense with mashed carrots, chopped suet, dark molasses, and dried fruits, spiced with the full holiday lineup of cinnamon, nutmeg, allspice, and cloves.

Raisins, currants, and chopped citron stud every slice, and a grating of lemon rind cuts through the richness with a bright, clean note. Everything gets mixed together, poured into a buttered mold, and steamed for three patient hours.

The result is dark, moist, and deeply spiced. Serve warm with hard sauce or a drizzle of cream for a dessert that connects you to centuries of American baking tradition.

Kitchen Tips

• Dissolve the baking soda in hot water and add it last. It reacts with the molasses and gives the pudding its lift.
• If the batter seems too loose, add a bit more flour until it holds together. Mashed carrot moisture varies.
• A pudding mold with a lid is ideal, but a well-greased coffee can covered tightly with foil works just as well for steaming.