I have this recipe I collected from the mother of my mother-in-law twice-removed. When I was a very young mother, with very small children, my cooking repertoire was limited to easy, and then easier. This recipe kind of intimidated me. It intimidated me because it was a ‘steamed pudding’. Which is a yummy, slightly sticky cakey-like Christmas treat. I’ve only once eaten it at said mother-in-law, twice-removed, mother’s home … I loved it. Great-Grandma Mitchell served it warm, with a slightly caramelly sauce. This card has been picked up time and again, carefully looked at every time I’ve opened my old recipe box for my raisin oatmeal cookie recipe, and then just as carefully placed back into the old recipe box.
Looking at the card you might think I made it all the time. It has turned brown with age, and has oily spots on it. The ingredients aren’t difficult to gather together; grated carrots, potato, and apples mixed with flour, sugar, nuts and spices. Very Christmasy. The hidden terror to my neophyte young mother’s brain was first it was cooked in a coffee can (which I never managed to save) and then the cooking method wasn’t baked, but steamed for two and one-half hours!
That cooking method and time required just totally overwhelmed me … so its yummy stickiness stayed just a memory and a maybe I’ll make that … some time, until this past week. I had the thought to make my favorite mother-in-law’s (twice-removed), Christmas memories for her Christmas gift. The first memory was date-filled sugar cookies, and the second, of course, Grandma Mitchell’s Steamed Pudding & Dip (Sauce). The cookies took two tries to get them to look and taste as I remembered them. Then out came the daunting steamed pudding recipe. Since I still had no coffee tin (does coffee even come in a can), I opted for a large size vegetable tin (tomatoes or pumpkin pie filling sized). I mixed it up (fingers crossed since I had never seen it in its raw form) and then it was steam time.
My new best cooking friend! (Thanks Angie De)
Online I found many ways to steam foods, including puddings, but they all took the same time … lots of time. THEN I HAD THE ANSWER!! I’ll use my brand-new, only used once for ham & beans, Crockpot Pressure Cooker (which has a steam option!!). I had to read some other blogs and looked for cooking tips to figure how to adjust a 19th century recipe to a 21st century appliance. After much sorting and hemming and hawing I decided 60% of the approximate 2 1/2 hours should do it.
I followed the steaming instructions from the how-to booklet, popped the can of pudding mix into the pot, twisted on the lid, pressed steam … set the time and pressed start. While it was doing its thing I cleaned up my kitchen … I am not a neat, nor terribly organized cook. I always have grand intentions to keep things tidy … then something happens and I’m sweeping flour from the counter and floor. What is that sticky stuff?
The Results! Steamed Pudding via Crockpot Instant Cooker
Ding, time’s up. The cooker slowly cooled. Anticipation. When it was no longer steaming I timidly twisted the lid off and watched steamy water drops drip from the lid onto the pudding … not a good thing (hint to myself … put a foil cover on the can next time). Using a hot pad I picked the can up, set it on a rack and let it cool a long time. It seemed like about 4 hours before it was cool enough to tip it from its tin. Nothing happened. The pudding was stuck, even though the can was greased and floured. I tapped it, I shook it … nope. Stuck. Then I thought, it’s suction! I found a church key (can opener) and popped a tiny hole in the bottom. Voila! The pudding slid out and there it was standing on the cooling rack just like I imagined it might. I made an additional tiny pudding from the left-over mixture that wouldn’t fit in the cooking tin … it was as yummy as I remembered.
My first 19th century recipe, cooked, cooled, wrapped and dropped at FedEx for an overnight delivery. Hope she loves her box of memories. Now that’s what I call a Christmas wrap!
Just so you know: (Great)- Grandma Mitchell passed at the age of 99 and some months (and that was like 20+ years ago) … the recipe was her mother’s if I remember the story right.