"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Christmas Pudding Recipe

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This recipe for Christmas Pudding, by , is from The Gibbons Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Gibbons
Added: Sunday, September 13, 2009



2 cups grated carrots
1 1/2 cups cold water
1 2/3 cups white sugar
1 1/2 cups raisins
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 cup nuts
1 cup chopped dates
2 cups brown sugar
3 1/2 tbsp. cornstarch
2 cups boiling water
pinch of salt
4 tbsp of Brandy or vanilla
lump of butter

Mix together: carrots, cold water, sugar, raisins, nutmeg, cinnamon, and cloves. Boil the above ingredients for 5 minutes, then cool. Add: flour, baking powder, baking soda, salt, nuts, and chopped dates. Mix well. Bake in a small angel food pan at 350 for 1 3/4 hours or until toothpick comes out clean. Do not invert pan. Cool for about 20 minutes and then turn onto cooling rack.

Brandy Sauce for Pudding:

In a sauce pan, mix brown sugar and cornstarch together. Add boiling water and salt. Boil the above ingredients together until thick, then add brandy/vanilla and the butter. Stir until the butter is melted and the brandy is mixed. Serve over pudding.




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