This Christmas
Pudding (Carrot Pudding) recipe was brought to Canada from Scotland
by my Great Grandfather; we always have it with Christmas dinner.
Christmas
Pudding (Carrot Pudding)
1 1/3 cups
carrots - grated or put through meat grinder
1 1/3 cups potato - grated or put through meat grinder
1 1/3 cups suet
1 1/3 cups sugar - dark brown
1 1/3 cups raisins
1 1/3 cups currants
1/4 cup peel - glazed
1 1/3 cup flour - all-purpose
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1 tsp vanilla
2/3 cup milk ( sour ) or water
Add the baking powder, cinnamon and cloves to the flour. Stir in the first 7
ingredients. Put soda and Vanilla into the water/milk mix thoroughly combine
with the flour mixture. Mix thoroughly.
Put in a greased oven-proof glass bowl, put in steamer. Steam for 4 hours and
Keep water boiling.
Top with Pudding sauce.
Pudding Sauce
1 1/3
Cups Sugar - white
3 Heaping tablespoons Cornstarch
Water - cold (1 - 2 Tablespoons)
1/2 teaspoon Butter
1 Teaspoon Vanilla
4 - 5 Cups Water - Boiling
Optional: Dash
Cinnamon
Combine sugar and cornstarch. Moisten with cold water just enough to blend. Put
on heat and add boiling slowly until desired consistency. Add butter, Vanilla
and cinnamon
Note: to make milk sour remove 1 Tbs of milk and add 1 Tbs of lemon Juice or
Vinegar. Do not use electric mixer it will chop all the fruit and
burn out your mixer!
