Does anyone remember those old cloth flour sacks that our Grandmas and Moms used to bleach and then safeguard as if it was gold?
Do you know why they were so valuable?
My Ouma (Grandma) used to make what she called 'Doekpoeding', an Afrikaans term, and the best way I can translate it is to call it pudding in a cloth.
A spicy fruity batter was placed inside that cloth bag, tied up with string, then into a big pot half-filled with hot water, and steamed for a couple of hours.
Spongy and moist at the same time, really delicious and totally different from a baked sponge pudding. Christmas puddings were also steamed like this.
When steaming something for hours, one has to make sure that the liquid does not dry up. I really do not have time at the moment to keep watch over the cooking pots as it's peak season so our BnB is full and half our staff complement is already away on leave!
My instant pot/ pressure cooker has come to my rescue countless times, and I really was keen to see if its steam function really works. The bonus is that once food goes into the instant pot, you can just walk away once the right buttons have been pushed and are assured that your food cannot be spoilt.
The old steamed Spiced Carrot pudding recipe I found, asked for Nuts which I did not have, nor had time to run to the shops. Being a lover of Coconut, I used coarsely shredded Coconut instead, although I know nuts would have been way better.
The Recipe - 4 servings
- 100gram Butter
- 125ml Brown Sugar
- 200ml Cake Flour
- 5ml Cinnamon
- 5ml Mixed Spice
- 125ml Pecan Nuts (I used Coconut)
- 125ml Raisins or Cake fruit
- Pinch of Salt
- 2,5ml Baking Soda dissolved in 20ml Vinegar
- 150ml coarsely grated Carrots
Method:
Cream butter and sugar
Add baking soda and mix
Add remaining ingredients and mix well - Note: add a little orange juice or brandy to bind the mixture if too dry; I added a little brandy for extra flavour
Spoon into sprayed ramekins and press mixture down
Prepare instant pot by placing wire rack into the pot, add approx 1-2 cups water, cover ramekins with foil, place on top of the rack, seal pot lid, and set on steam function.
I went to sort some laundry, and was surprised when I came back that the pot showed only 8 minutes left to steam.
I did the wooden skewer test and was disappointed that the puds were not cooked through, as there still was sticky dough on the skewer, so the lid went back on and I set it to steam again.
This time the skewer came out clean and the little puds were cooked.
Confession time - I added a sprinkling of brandy on top to make a tipsy pud, as the little brandy I added to the dough would have evaporated during the cooking process :)
Note: the pud was tipsy, not me ;)
Loosen puds, and turn out onto vintage pudding bowls.
Time to sit back and enjoy Grandma's old-fashioned steamed spiced carrot pud with homemade custard.
BON APPETIT FRIENDS!
I hope you've enjoyed my Grandma's Tipsy Steamed Spiced Carrot Puds that I made especially for Qurator's: Hive Top Chef! | Steamed. I want to invite any of my foodie friends to join in 
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