This is an OLD Jewish joke. I won’t tell you the punch line, because it just doesn’t translate into anything logical….but it’s still a good question (like: To be or not to be…)
When we Americans think of pudding – we think of something soft and creamy, for dessert (or for babies). Chocolate or vanilla pudding, or tapioca or rice pudding with a little texture…or even bread pudding (with a lot of texture!) or something custard-y. What the Brits call Yorkshire pudding isn’t a pudding at all … it’s sort of a huge popover. And their wonderful plum pudding is a steamed mass of yummy fruits drenched in brandy! See what I mean?
The Lockshun Kugel recipe I gave you a few weeks ago is a case in point – and is really the punch line to the title … When it’s a Kugel! See! I told you it didn’t translate well! Next time, don’t expect me translate what isn’t translatable!
This recipe is sort of the same problem. When it was first given to me, it was called: Canadian Carrot Pudding, from a Canadian friend of my mother’s. It had the texture of a quick bread but a bit moister, and was delish!
So call it a pudding or call it a bread – either way, it’s wonderfully good, colorful and perfect when made in a round mold and filled with peas! Works great for Thanksgiving (which, my dear friends, is only 10 days away).
Canadian Carrot Pudding Bread
- 1 c grated carrots
- 1 c Crisco or other solid vegetable shortening (not oil)
- 1/2 c packed brown sugar
- 2 Tbsp. lemon juice
- 2 eggs
- 1 1/4 c flour
- 1 tsp. baking powder
- 2 tsp. baking soda
- 1/2 tsp. salt
Heavily butter or spray a 4 cup ring mold. Preheat oven to 350.
Combine carrots, Crisco, brown sugar, lemon juice and eggs together and mix until combined. Sift remaining dry ingredients together. Fold dry ingredients into carrot mixture until no white remains.
Pour into prepared ring mold; smooth top. Bake approximately 45 minutes until top is golden brown and toothpick inserted in middle comes out with only a few soft crumbs.
Unmold on serving platter and fill with cooked peas or plain. Serve hot.