Prep 30 mins
Cook 3 hrs
This is a traditional English steamed pudding, which I serve with Egg Nog Sauce. DH could care less about Christmas anything, except this. If I don't make this, I may as well pack my bags ... :) This is his dear Mom's recipe, just as she wrote it, I don't dare change it!
- 1 cup grated carrot
- 1 cup grated potato
- 1 cup flour, divided
- 1 cup sugar
- 1 cup fruit cake fruit
- 1⁄2 cup butter
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 egg
- 2 -3 tablespoons rum (optional) or 2 -3 tablespoons brandy (optional)
- Sprinkle a tablespoon of flour over fruit & mix, set aside.
- Grate carrot & potato, set aside.
- Cream sugar & butter, add egg & beat.
- Add carrot & 1/2 of potato.
- Mix well & add remaining flour & spices.
- Dissolve baking soda in remaining 1/2 of potato.
- Add to pudding & mix lightly.
- Add floured fruit & mix lightly.
- Add rum or brandy if using.
- Pour into large buttered pudding bowl.
- Cover with greased parchment or waxed paper.
- Cover with clean cotton cloth, tied down.
- This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
- Steam on stovetop for three hours, watching water level.
- Water should not come more than halfway up the bowl.
- At this point you can either serve it, refrigerate for a few days or put in the freezer.
- I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
- Steam for one hour before serving.
- Serve with egg nog sauce, or your favorite hard sauce.
I made this as a last minute Christmas Pudding and it turned out beautifully!!! It was easy to put together and turned out so lovely tasting and very moist! A great recipe Gumboot Gourmet, thankyou for posting it!. Di :)
This quick and easy Christmas Pudding was amazingly good even though it didn't have raisins. I'm sure it will become our Christmas tradition.
Truly exquisite, and I'm sure it will become a holiday classic in our family! We couldn't resist eating one of the puddings immediately... I used mixed dried fruit instead of fruitcake fruit, and it turned out fine. I also steamed my puddings in an oven roaster instead of on top of the stove (300 degrees F, 6 hours). The one problem I had was not being able to get the puddings out of my steel bowls (~ poor woman's pudding basins) easily -- next time I'll flour as well as grease! I think I'll add some orange peel, too.