We decided to have a different Christmas Dinner. She Who Must Be Obeyed and I like turkey and the fixings but it is a lot for the two of us even though we were having a friend over.
So, we decided to have one of our favourites, Peppered Salmon. I have posted this recipe earlier.
Another Christmas Tradition is bubbly! We had a nice bottle of Stellers Jay from a local BC winery.
However, I could not forgo one of the Christmas traditions of my youth, Carrot Pudding! I have my mother’s recipe for this and it had to be made.
The ingredients are:
1 1/4 cups grated raw carrot
1 1/2 cups grated apple
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup butter
1 cup brown sugar
3/4 cup seedless raisins
1/4 cup white wine
1 teaspoon baking soda.
Grate the apple and carrot and set them aside in separate bowls. Measure the flour into a bowl. Measure the raisins into another bowl. Toss the raisins with 1 tablespoon of the flour.
Mix the baking powder, salt, cloves, nutmeg and cinnamon into the flour.
Cream the butter. Add the brown sugar and stir until mixed.
Add 1/3 of the flour mixture and mix.
Add 1/2 of the white wine and mix.
Add 1/3 of the flour mixture and mix.
Add the rest of the white wine and mix.
Add the remaining flour mixture and mix.
Add the carrots, 1/2 of the apples, and the raisins and mix.
Add the baking soda to the remaining grated apple and then lightly fold that into the rest of the ingredients.
Put the pudding in a greased 1 1/2 quart bowl or mold. Put plastic wrap over the bowl and then cover with tin foil.
Put the pudding into a steamer and steam it for 4 to 5 hours.
The pudding is traditionally served with a sweet sauce.
I made a Rum Sauce.
The ingredients are:
1/4 cup sugar
1 tablespoon all purpose flour
pinch of salt
1 cup boiling water
2 tablespoon butter
1 teaspoon vanilla
3 tablespoon dark rum
pinch of nutmeg
Mix the flour, sugar and salt together in a saucepan. Add boiling water gradually, stirring constantly. Cook over low heat until thickened (5 minutes). Remove from heat and add remaining ingredients.
The Verdict
This dessert takes me back to Christmas when I was ten. Mom would make this and the spicy flavour and rich texture is delightful. This is a great Christmas Pudding.
The Old Fat Guy
4 Responses
It’s lovely that you still make things that have come down from your mum, I have a lot of recipes written on faded scraps of paper that are very previous to me. The pudding looks delicious and it’s one I’ve never seen before. One for the folder! Thank you, Lindsey.
Thanks, Lindsey. It is always good to go back to the old recipes from time to time!
The Old Fat Guy
Can you store Christmas pudding in fridge instead of freezing it for a month
It will store for a few days in the fridge.