Steamed Ohio Pudding: A Taste of Home

My grandmother, bless her heart, wasn’t much for sweets. Except, that is, during the holidays. Then, out came the mysterious jars of preserved fruits, the spice rack overflowed onto the counter, and the kitchen transformed into a fragrant alchemy lab. While she wasn’t known for Ohio Pudding specifically, she had a knack for adding currants to everything, and the dense, dark, fruit-studded concoctions she produced always felt like a warm hug on a cold December night. This recipe reminds me of her in its own way—comforting, unassuming, and packed with unexpected delights.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2-3 hours
• Total Time: 2 hours 30 minutes – 3 hours 30 minutes
• Servings: 8
• Yield: 1 large pudding or several smaller ones
• Dietary Type: Vegetarian

Ingredients

• 1 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup potato, finely grated
• 1 cup carrot, finely grated
• 1 cup raisins
• 1 cup currants

Equipment Needed

• Pudding molds, small tins, or custard cups
• Deep kettle
• Rack for steaming
• Mixing bowl
• Measuring cups and spoons
• Foil or lids for molds

Instructions

1. Begin by thoroughly greasing your choice of pudding molds, small tins, or custard cups. This is crucial for easy unmolding later. Don’t skimp on the grease!
2. In a large mixing bowl, sift together the dry ingredients: sugar, flour, baking powder, salt, and baking soda. Sifting ensures an even distribution of leavening and a lighter texture.
3. Add the remaining ingredients: finely grated potato, finely grated carrot, raisins, and currants. Mix everything together extremely well, making sure the wet and dry ingredients are fully incorporated. This step is where the magic happens, as the fruits and veggies mingle with the dry ingredients.
4. Fill the prepared molds no more than 2/3 full. This allows room for the pudding to expand during steaming. Overfilling can lead to a messy overflow.
5. Cover the molds tightly with lids or foil. If using foil, crimp it securely around the edges to create a tight seal. This prevents water from seeping in during steaming.
6. Steam for 2 hours in small molds or 3 hours in a large mold.
   To steam: Place a rack in a deep kettle. Set the filled molds on the rack. Add boiling water to the kettle until it comes halfway up the sides of the molds. Cover the kettle tightly with a lid. Adjust the heat to maintain a gentle boil throughout the steaming time, adding more boiling water as needed to keep the water level consistent.
   Alternatively, this recipe can be adapted for use in a pressure cooker or slow cooker. Refer to the specific instructions for your appliance for appropriate cooking times and water levels.
7. Unmold: Set the molds in cold water for a few seconds. This helps to loosen the pudding from the sides. Uncover and turn out onto a serving plate.
8. If you prefer a less moist pudding, place the unmolded pudding in a preheated oven for a few minutes to dry out slightly. Keep a close eye on it to prevent it from becoming too dry.
9. Cut with a sharp knife and serve warm.

Expert Tips & Tricks

• Spice it Up: Feel free to add a pinch of ground cinnamon, nutmeg, or cloves to the dry ingredients for a warmer, more festive flavor.
• Soak the Raisins: Soaking the raisins in a little rum or brandy before adding them to the batter will plump them up and add a delicious depth of flavor.
• Grate Finer: The finer you grate the potato and carrot, the more seamlessly they will blend into the pudding. This ensures a smoother texture.
• Don’t Peek: Resist the temptation to lift the lid during steaming, as this can lower the temperature and prolong the cooking time.
• Mold Matters: If you don’t have pudding molds, you can use oven-safe bowls or even coffee mugs. Just be sure they are well-greased and can withstand the heat of steaming.

Serving & Storage Suggestions

Serve the steamed Ohio pudding warm. While Fannie Farmer suggests serving it with Ohio Sauce (a variation of Hard Sauce), it’s also delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. The pudding pairs beautifully with a cup of hot coffee or tea.

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can steam it again for a short period, microwave it in short bursts, or warm it gently in the oven. The pudding can also be frozen for longer storage. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	2g	3%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	550mg	23%
Total Carbohydrate	70g	23%
Dietary Fiber	3g	12%
Sugars	49g	N/A
Protein	3g	6%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that contains xanthan gum or another binding agent to help hold the pudding together.
• Vegan: Ensure that the sugar you use is vegan, as some refined sugars are processed using bone char.
• Fruit Variations: Experiment with different dried fruits, such as chopped dates, dried apricots, or cranberries. You can also add chopped nuts, such as walnuts or pecans, for added texture and flavor.
• Sweetness Adjustment: Adjust the amount of sugar to suit your taste. You can also use a natural sweetener, such as maple syrup or honey, in place of sugar.

FAQs (Frequently Asked Questions)

Q: Can I make this pudding ahead of time?
A: Absolutely! This pudding is actually better after a day or two, as the flavors have time to meld together. Just store it properly in the refrigerator and reheat before serving.

Q: Can I use a different type of potato?
A: While russet potatoes are generally recommended for their starch content, you can experiment with other types of potatoes. However, be sure to adjust the amount of liquid in the recipe if necessary.

Q: What if I don’t have pudding molds?
A: As mentioned earlier, you can use oven-safe bowls, ramekins, or even coffee mugs as substitutes for pudding molds. Just make sure they are well-greased and can withstand the heat of steaming.

Q: Why is steaming important for this recipe?
A: Steaming creates a moist and tender pudding. It also helps to prevent the pudding from drying out.

Q: Can I freeze the Ohio pudding?
A: Yes, you can freeze the pudding. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it overnight in the refrigerator before reheating.

Final Thoughts

This Steamed Ohio Pudding is more than just a dessert; it’s a taste of tradition, a connection to the past, and a comforting reminder of home. Whether you’re an Ohio native or simply looking for a unique and delicious treat, I encourage you to try this recipe. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share it with loved ones and create new memories around this classic dish. Happy baking!