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Christmas Pudding Recipe

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This recipe for Christmas Pudding, by , is from GIFTS FROM THE KITCHEN, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robyn Dickinson


Christmas Pudding
1 cup coconut oil
1 cup brown sugar
2 cups grated carrots
1 - 15 oz. (about 28 g) tin applesauce
1/3 cup molasses ( can use honey)
1 egg
2 cups flour ( either 13/4 rice plus 1/4 corn starch or 2 cups: Bulk Barn 1-1)
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves

Grate carrots ( about 4). Set aside.

Combine dry ingredients (flour, baking powder and soda, spices). Set aside.

Cream coconut oil with sugar. Add egg and beat till fluffy.Add molasses ( or honey).

On low speed, gradually add dry ingredients alternating with applesauce untill well mixed. The mixture will look slightly curdled. If the applesauce is quite runny, you may need to add about 1/4 cup more flour.

Fold into the batter, the carrots and raisins ( any anything else you might like - nuts, dates, apricots)

Lightly grease pudding pot. Fill it 2/3 full. Place foil on the top as an added insurance that water will not get into the pudding. Then place the lid on.
In a large pot with a tight fitting lid, place a trivet (I use the lid from a canning jar so the container is not in direct contact with the bottom of the pot.) Fill the pot with water until it reaches the bottom of the pudding lid.
Place on burner that is turned to High. When the water boils, turn the heat down ( to around 3?) so that a steam is maintained. Steam for 3 hours. Check water level to ensure that the pot does not go dry.
You can place a glass marble in the bottom of the pot so that if the water should run dry, the marble will make a noise when it bounces altering you to add more water. Remove container from pot. Turn out onto serving plate.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Cook time- about 15 minutes; 3 hours cooking.
Personal Notes:
Personal Notes:
Mom got the original recipe for Carrot Pudding from her Mike, the Chef at the hotel in Ocean Falls. She served it every Christmas, usually served with spirits poured over and set ablaze.
Today's recipe is Gluten/Dairy free and equally delicious.

Note that if you wish to make it ahead of time, wrap the cooled pudding in parchment paper, folding the edges to make a self sealing edge, store in fridge. When you wish to serve it, take out of fridge at the beginning of dinner to bring it to room temperature. As you start to clear the table, pop the pudding in the parchment paper in the microwave for between 10-15 minutes, depending on the size of the pudding and strength of your microwave.




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