Mini Carrot and Potato Puddings

Having a steamed pudding is a holiday tradition in some families. This prairie favourite is made with carrots, potatoes, mixed peel and holiday spices. Don’t forget to serve it with warm Vanilla Cream Sauce!

Yield: Makes 14

Mini Carrot and Potato Puddings


  • 1 cup raisins
  • 1 cup currants
  • 1/2 cup candied mixed peel
  • 1 cup all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 cup salted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 cup grated carrot
  • 1 cup grated potato, divided
  • 1 tsp baking soda
  • Vanilla Cream Sauce, optional* (recipe below)


  1. Combine raisins, currants, and mixed peel. Stir together flour and spices; add to fruit mixture.
  2. Using medium speed of an electric mixer, beat together butter and sugar until smooth; beat in egg. Stir in carrot and 1/2 cup potato. Add fruit mixture and stir together.
  3. Stir baking soda into remaining potato and add to batter.
  4. Spoon 1/3 cup batter into 14 lightly greased 125 mL mason jars. Using a wet finger or back of a spoon, smooth tops of puddings. Using a clean damp cloth, wipe inside tops of jars. Cover with 2-part lids.
  5. Place jars on a rack in a large saucepan with enough boiling water to come halfway up the side of the jars. Simmer for 60 minutes, adding more boiling water as needed. Test for doneness by removing a lid and checking with a cake tester.
  6. Remove jars from water and cool 10-15 minutes on a rack. Remove lids from jars and cool completely.
  7. Wash and dry flat parts of lids and replace lids and rings on jars. Store in refrigerator up to 1 week or in freezer up to 2 months.
  8. To serve puddings in jars, remove 2-part lids, cover tops with plastic wrap and heat in microwave until piping hot.
Nutritional analysis per mini pudding:


238 calories, 7.2 g fat, 2.5 g protein, 43.5 g carbohydrate, 2 g fibre, 164 mg sodium 

*Ingredient not included in nutritional analysis.


Note that the jars may seal as they are cooling but they are not a processed product. Lids must be removed for cooling and puddings must be stored in the refrigerator or freezer to prevent serious food safety concerns.


Pudding may also be cooked in a greased 6-cup pudding mould or bowl. Cover tightly with a buttered lid or foil. Place on a rack in a large saucepan with enough boiling water to come halfway up the side of the mould. Simmer for 2 1/2 hours, adding more boiling water as needed. Unmold pudding onto a plate and cool completely; wrap in plastic wrap to store.

Vanilla Cream Sauce


  • 3/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1/8 tsp nutmeg
  • Pinch salt
  • 1 cup whipping cream
  • 1/4 cup salted butter, cubed
  • 1 1/2 tsp vanilla

Yield: Makes about 1 2/3 cups


  1. Combine sugar, cornstarch, nutmeg and salt in a small saucepan. Gradually stir in cream until blended; add butter.
  2. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, stirring constantly, until thickened, 1 - 2 minutes. Do not overcook.
  3. Remove from heat and stir in vanilla. Serve warm or at room temperature.
Nutritional analysis per 1 tbsp:


66 calories, 4.8 g fat, 0.2 g protein, 5.9 g carbohydrate, 0 g fibre, 25 mg sodium