Grandma Margaret's English Christmas Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 C grated carrots
3/4 C brown sugar
1 C flour
1 tsp cinnamon
3/4 C butter
1/2 tsp each clove and nutmeg
1 C raisins
1 C currents ("in a box, like raisins")
1 C grated apple
1 C grated raw potato mixed with 1 tsp soda
2 T molasses
Hard sauce:
"water and brown sugar boiled together
add cornstarch and water to thicken
add butter and booze and a small amount of vanilla"
For a formal Bourbon Sauce:
1/2 C butter
1 C butter
1/3 C sugar
2/3 C heavy cream
2 1/2 T bourbon
Cream butter and sugars. Dissolve on low boil on medium. Cook 5 min more.
Remove from heat. Stir in bourbon.
Will keep 3 days the refrigerator.
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Directions: |
Directions:Mix all.
Wrap in cheese cloth ("buy it where the pots and pans are") tied with a string.
(Grandma Margaret sometimes put it into a pillow case instead of cheese cloth.)
Place in a coffee can or cake pan.
Place the pan inside a wide shallow round cake pan and add water to this pan about half way up the side of the inner pan holding the mixture.
Steam it in a 350 degree oven for 3 hours. |
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Personal
Notes: |
Personal
Notes: Grandma Margaret's parents emmigrated from Essix and Liverpool, England in the early 1900's. Her father, Stanley Deal was booked on the Titanic when he was 10 years old but didn't get to go because it was over-sold. He met Emily Florence in Toronto. Grandma Margaret cooked very traditional English recipes and used traditional methods, like measuring her shortening by displacing it in a large measuring cup. She also spoke with a Canadian - Scottish lilt.
I wrote this recipe down as she told it to me.
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