- Cooking Time: 3 hours
- Servings: 8-10
- Preparation Time: 1 hour
- Mix and sift:
- 1 1\2 cup flour
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 1\2 teaspoon nutmeg
- 1\4 teaspoon allspice
- 1\4 teaspoon cloves
- 1 teaspoon of salt
- Add to above mixture:
- 1 cup of carrots, grated fine
- 1 cup of raw potato, grated fine
- 1 cup of suet (butchers or groceries will have if you ask. It is white fat from meat)
- 1 cup brown sugar
- 1 cup raisins
- 1 cup currants
- 1\2 cup of mixed candied fruit (groceries have this during the holiday season)
- 1\2 cup almonds, chopped
- 1 lemon, grate the rind and squeeze the juice
- 1 orange, grate the rind and squeeze the juice
- 1 cup brown sugar
- 2 tablespoons flour
- dash salt
- 2 cups boiling water
- 2 tablespoon butter
- 2 teaspoons vanilla
- Mix and shift the dry ingredients.
- Add the fruit and vegetable mixture to the dry ingredients.
- Mix together and put in a greased bowl, covering with foil.
- Bowl should be large enough to allow for some expansion of food.
- Steam 3 hours using the following directions:
- Lightly scrunch a large sheet of aluminum foil into a rough disc shape.
- Place the aluminum foil into the bottom of the pan.
- Cover the top of the bowl with foil and seal.
- Rest the wrapped pudding on top.
- Make sure the base of the pudding bowl is not in direct contact with the base of the pan.
- Add enough water to reach halfway up the sides of the pudding bowl...water should be simmering or gently boiling.
- Cover the pan tightly with the lid.
- Before serving, prepare the sauce.
- Directions for sauce:
- mix together in sauce pan brown sugar, flour and salt.
- Add the boiling water slowly, constantly stirring.
- Cook and stir until smooth and slightly thickened over medium heat.
- Turn heat to low and simmer and cook for 5 minutes stirring constantly.
- Remove from heat.
- Add butter and vanilla.
- Stir until dissolved.
- You will spoon sauce over individual servings of the Christmas Pudding.
NotesThis recipe was given to me by my mother in law who is Canadian. She got this recipe from her mother in 1948 and came from England. It was served for generations in my husband's family as a part of the Christmas tradition. It is not as hard as it looks and is very tasty!
Submitted by: "Judy Grosse"
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