"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mother's Christmas Pudding Recipe

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This recipe for Mother's Christmas Pudding, by , is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Potatoes, uncooked, ground
1 c. Sugar
1 c. Carrots, uncooked, ground
1 1/2 c. Flour
1/2 tsp. Salt
1 tsp. Soda
1 c. Raisins
1 c. Dates, chopped
2 c. Sugar
2 Eggs
1 c. Butter
Topping: 2 c. Sugar, 1 c. Butter, 2 Eggs

Directions:
Directions:
Grind potatoes and carrots. Place in mixing bowl. Add 1 c. sugar and mix well. Add flour, salt, soda, raisins and dates. Stir well. Place in well-greased 1 qt. mold; cover with foil. Set in Dutch oven on rack. Do not let mold touch bottom of pan. Add 1 1/2 - 2 inches of water to pan and steam at low heat for 3 hours on top of range. Do not let pan go dry. May make several days before serving, but reheat to serve. Topping: Combine sugar with butter; heat in small saucepan until butter is melted. Remove from heat; beat in eggs and continue to heat at low temperature until sugar is dissolved, stirring constantly. Do not allow to boil.

Number Of Servings:
Number Of Servings:
Lots!
Personal Notes:
Personal Notes:
My mother always made this for the holidays. It is like a very moist fruitcake with a very special topping! Serve it in small pieces as it is very filling.

 

 

 

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