Christmas Carrot Pudding

READY IN: 3hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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