Carrot Christmas Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c carrots, grated (about 4 large)
2 c potatoes grated (about 4 medium)
2 c flour
2 c sugar
1 1/2 c seedless raisins
1 c currents
1 c butter or shortening
1 tsp cloves
1 tsp nutmeg
1 tsp cinnamon
2 tsp baking soda
parchment paper
empty 28 oz can or similar bowl
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Directions: |
Directions:Cream the butter, then add sugar and blend in
Add grated carrots
Add 1/2 grated potatoes
Add baking soda to remaining potatoes and reserve
Sprinkle the fruit with some of the flour and add to the first mixture
Mix spices with the rest of the flour and add to the mixture
Add the reserved potatoes and mix lightly
Pour into buttered bowls or cans to 3/4 full
Put parchment paper with a pleated fold in the middle over the tops and tie down with string (a rubber band can be helpful at this moment)
Steam for 3 to 3 1/2 hr
Remove from container and cool on a rack
Can be frozen in freezer bags, if not using immediately |
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Personal
Notes: |
Personal
Notes: We preferred to eat our pudding cold, with cream (not whipped)
This recipe is our Christmas pudding, and is based on the old Five Roses Cookbook. Although it seems like it is a lot of work, it really isn't or I wouldn't have made it every year.
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