Ohio Pudding: A Timeless Taste of Comfort and Tradition

There’s a certain magic that happens when humble ingredients transform into something truly special. For me, Ohio Pudding is one of those dishes. Growing up, my Ohio roots meant a pantry stocked with dried fruit for holiday baking, and my grandmother’s suet pudding was a celebrated, albeit cholesterol-heavy, treat. While suet pudding isn’t on my regular menu these days, the memory of that rich, spiced fruitiness lingered. Discovering this Fannie Farmer iteration felt like unearthing a forgotten treasure, a way to evoke those comforting flavors with a lighter touch. The sheer delight in seeing the grated vegetables and fruits meld into a wonderfully moist batter is a testament to the ingenuity of classic recipes. It’s a pudding that whispers of simpler times, yet bursts with a vibrant, satisfying character all its own.

Recipe Overview

• Prep Time: Approximately 15 minutes
• Cook Time: 2 to 3 hours (steaming)
• Total Time: 2 hours 15 minutes to 3 hours 15 minutes
• Servings: 8
• Yield: Individual puddings or one large mold
• Dietary Type: Vegetarian (easily adaptable to vegan)

Ingredients

This recipe, drawn from a classic Fannie Farmer edition, is wonderfully straightforward, relying on pantry staples and a few flavorful additions.

• 1 cup sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup potato, finely grated (peeled)
• 1 cup carrot, finely grated (peeled)
• 1 cup raisins
• 1 cup currants

Notes on Ingredients:

• Potato: Use a starchy potato like a Russet for the best texture. Ensure it’s grated very finely, almost to a pulp, to integrate seamlessly into the batter.
• Carrot: Similarly, grate the carrot finely. This adds a subtle sweetness and moisture.
• Raisins and Currants: These dried fruits are the heart of the pudding’s flavor. If you find currants difficult to source, you can substitute with more raisins or a mix of dried cranberries and sultanas.

Equipment Needed

• Pudding molds, small tins, or custard cups (with lids, if possible)
• Aluminum foil (if molds do not have lids)
• Large, deep kettle or pot (for steaming)
• Rack or trivet (to place inside the kettle)
• Measuring cups and spoons
• Grater
• Mixing bowls
• Whisk or sturdy spoon
• Sharp knife (for unmolding and serving)
• Oven (optional, for drying out)
• Cooling rack (optional)

Instructions

The method for Ohio Pudding is all about gentle, moist heat. Steaming is key to achieving its characteristic tender and moist crumb.

1. Prepare the Molds: Thoroughly grease your chosen pudding molds, small tins, or custard cups. This is a crucial step to ensure the puddings release cleanly after steaming. If using traditional pudding molds without lids, you will need to cover them tightly with aluminum foil later.

2. Sift Dry Ingredients: In a medium mixing bowl, sift together the sugar, flour, baking powder, salt, and baking soda. Sifting ensures an even distribution of leavening agents and prevents lumps.

3. Combine Wet and Dry Ingredients: Add the finely grated potato, finely grated carrot, raisins, and currants to the bowl with the sifted dry ingredients. Mix well using a sturdy spoon or your hands, ensuring the fruits and grated vegetables are evenly distributed throughout the dry mixture. The batter will appear quite thick and studded with fruit and vegetable flecks at this stage.

4. Fill the Molds: Fill your greased molds 2/3 full or less. It’s important not to overfill, as the pudding will expand slightly during steaming. If your molds have lids, secure them tightly. If not, cover each mold tightly with aluminum foil, crimping the edges to create a seal.

5. Prepare for Steaming: Place a rack or trivet in the bottom of a deep kettle or large pot. This elevates the molds, preventing them from sitting directly in the water. Carefully set the filled molds on the rack.

6. Add Water and Steam: Add boiling water to the kettle until it comes halfway up around the molds. The water level should be sufficient to steam for the entire duration but not so high that it could seep into the molds. Cover the kettle tightly. Adjust the heat to maintain a steady, vigorous boil throughout the steaming time. It is essential that the water keeps boiling consistently.

7. Steaming Time: Steam the puddings for 2 hours if using small molds or 3 hours if using a large mold. Keep a close eye on the water level and add more boiling water as it boils away to maintain the halfway mark.

   • Appliance Adaptation: If you prefer, this steaming process can be adapted for a pressure cooker or slow cooker. Follow the specific instructions for your appliance regarding steaming foods, ensuring the molds are well-supported and the water level is appropriate.

8. Unmold the Puddings: Once the steaming time is complete, carefully remove the molds from the kettle. To aid in unmolding, set the molds in cold water for a few seconds. This helps to contract the pudding slightly from the sides. Uncover the molds and turn them out onto a serving plate or cooling rack.

9. Optional Drying: If you prefer your puddings to be less moist or to have a slightly firmer exterior, you can set them in the oven for a few minutes at a low temperature (around 300°F or 150°C) to dry out. Watch them closely to prevent them from becoming dry or hard.

10. Serve: Cut the Ohio Pudding with a sharp knife and serve warm. Traditionally, it’s served with Ohio Sauce, a variation of hard sauce, but it is also delightful on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Expert Tips & Tricks

• Grating Technique: For the smoothest integration of potato and carrot, use the smallest holes on your box grater or a microplane. The goal is for them to almost disappear into the batter, contributing moisture and a subtle sweetness without being discernible as distinct pieces.
• Mold Preparation is Key: Don’t skimp on greasing your molds! A generous coating of butter or shortening, perhaps with a dusting of flour, will make unmolding a breeze. If using silicone molds, a light spray of non-stick cooking spray should suffice.
• Consistent Steam: The biggest challenge in steaming is maintaining a consistent boil. If your stove’s heat fluctuates, you might need to adjust the flame or heat periodically. Having extra boiling water ready to add is crucial.
• Make-Ahead Magic: Ohio Pudding is an excellent candidate for make-ahead preparation. You can steam the puddings a day or two in advance. Once unmolded and slightly cooled, store them in an airtight container in the refrigerator. Reheat gently by steaming for a short period or warming in a low oven.

Serving & Storage Suggestions

Ohio Pudding is wonderfully versatile. It shines when served warm, its spiced fruit and vegetable notes particularly comforting.

• Serving: A classic accompaniment is Ohio Sauce, which is essentially a variation of hard sauce (often made with butter, sugar, and a flavoring like brandy or vanilla). However, the pudding is equally delicious with a simple dusting of powdered sugar, a spoonful of crème fraîche, or a scoop of your favorite ice cream. It also holds its own when served at room temperature, much like a fruitcake, making it a convenient option for dessert platters or afternoon tea.

• Storage: Leftover Ohio Pudding can be stored in an airtight container at room temperature for up to 2 days if it’s not too moist. For longer storage, refrigerate it for up to a week. To reheat, place the pudding in a steamer for 10-15 minutes, or warm gently in a low oven (around 300°F/150°C) for about 20 minutes. The pudding can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

This nutritional breakdown is an estimate and can vary based on exact ingredient measurements and specific brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	279.4 kcal
Calories from Fat
Total Fat	0.3 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	553.1 mg	23%
Total Carbohydrate	69.5 g	23%
Dietary Fiber	3.1 g	12%
Sugars	48.6 g	194%
Protein	3.4 g	6%

Variations & Substitutions

While the classic recipe is wonderful as is, there’s always room for personal touches and adaptations.

• Spice it Up: For a warmer flavor profile, consider adding a teaspoon of ground cinnamon, a half teaspoon of ground nutmeg, or a pinch of ground cloves to the dry ingredients.
• Citrus Zest: A tablespoon of finely grated orange or lemon zest can add a bright, fragrant note to the pudding.
• Nutty Addition: Toasted and chopped walnuts or pecans (about 1/2 cup) can be folded in with the raisins and currants for added texture and richness.
• Vegan Adaptation: This recipe is remarkably close to being vegan. To make it fully vegan, ensure your sugar is vegan-certified (some granulated sugars are processed with bone char) and substitute the butter used for greasing with a vegan butter or a neutral oil like vegetable or canola oil.

FAQs

Q: Why is Ohio Pudding steamed instead of baked?
A: Steaming allows the pudding to cook gently and evenly, resulting in an incredibly moist and tender texture that is characteristic of this traditional dessert. Baking would likely dry it out.

Q: Can I use other root vegetables besides carrots?
A: While carrots are traditional and provide a subtle sweetness, you could experiment with other finely grated root vegetables like parsnips, though they will alter the flavor profile.

Q: My pudding molds don’t have lids. What’s the best way to cover them for steaming?
A: Tightly covering the molds with heavy-duty aluminum foil, crimping the edges securely, is the best alternative to lids. This prevents steam from escaping and water from entering.

Q: How do I know if the pudding is cooked through?
A: A wooden skewer or toothpick inserted into the center of the pudding should come out clean when it is fully cooked.

Q: Is Ohio Pudding supposed to be very sweet?
A: With almost a cup of sugar and nearly two cups of dried fruit, Ohio Pudding is certainly sweet. The sweetness is balanced by the subtle earthiness of the grated vegetables and the pinch of salt.

A Taste of Enduring Comfort

Ohio Pudding is more than just a dessert; it’s a connection to culinary heritage, a testament to how simple, wholesome ingredients can create something profoundly satisfying. Its moist, spiced character makes it a delightful treat for any occasion, from a holiday gathering to a quiet afternoon tea. I encourage you to embrace the gentle art of steaming and discover the comforting magic of this timeless recipe. Share it with loved ones, savor each moist, flavorful bite, and perhaps, like me, you’ll find a new favorite tradition.