Ingredients: |
Ingredients: ¾ cup softened butter
1 cup brown sugar (reduce to ¾ cup if too sweet)
2 cups raisins
1 cup each grated carrot, peeled, grated potato, ground suet
1½ cups flour (this works well with gluten-free flour too)
1 tsp. salt
½ tsp. each cinnamon, ground nutmeg
¼ tsp. each ground cloves, peel
1 - 1½ cups brown sugar
2 eggs
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Directions: |
Directions:Cream butter and brown sugar until smooth. Add in raisins, carrot, potato and egg. Stir in flour and baking soda. Grease 2 small glass bowls or one large bowl. Fill with pudding. Leave about an inch between the top of the pudding and the top of the bowl to give it room to rise. Cover the bowl with a piece of parchment, followed by a piece of tin foil, secured with string. My grandmother used a clean piece of muslin instead of the parchment.
The pudding can be steamed in a double boiler, or you can place the pudding in a large pot, placing the pudding bowl on a small ramekin or mason jar ring to keep it off the bottom of the pot. Pour water in the bottom to no more than ⅓ if the way up the sides of the bowl. Steam the pudding for 2 - 3 hours, or until a toothpick comes out clean. My small puddings are usually done at 2 hours, with a large pudding taking the full three. Add additional hot water to your pot as necessary to keep your pot from boiling dry. Turn the pudding out onto a plate and serve hot with brown sugar sauce. |
This recipe for Christmas Plum Pudding is from