Ohio Pudding

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Although this is like a suet pudding, it contains no fat at all and is most welcome on a cold winter’s day. Grate the vegetables very finely or there will not be enough moisture to bind the ingredients together.


  • 4 oz (110 g) finely grated raw potato, peeled
  • 4 oz (110 g) plain flour
  • 1 level teaspoon baking powder
  • ½ level teaspoon salt
  • ½ level teaspoon bicarbonate of soda
  • 4 oz (110 g) granulated sugar
  • 4 oz (110 g) finely grated raw carrot
  • 6 oz (175 g) seedless raisins


Sift the flour, baking powder, salt and bicarbonate of soda into a bowl. Add the sugar, then the potato, carrot and raisins and mix.

Put into a well-greased pudding basin, cover with greaseproof paper well tied with string or, better still, a pudding cloth, and steam for 2 hours.

‘All the evidence, including, as we shall see, the personal testimony of Clusius, is that Peru was the native home of the potato.’

From The History and Social Influence of the Potato by Redcliffe Salaman, 1949.

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