Family Christmas Carrot Pudding


Carrot Pudding:
  • 1 cup grated Carrot
  • 1 cup grated Potato
  • 1 cup White Flour
  • 1 cup Sugar
  • 2/4 cup Seeded Raisins
  • 1/2 cup Currants
  • 3 Red Cherries
  • 3 Green Cherries
  • 1/2 cup Butter
  • 1/2 tsp Cloves
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1 tsp Soda

Brown Sugar Sauce:

  • 1/2 tsp Cornstarch
  • 1 cup Brown Sugar
  • 1/8 tsp Salt
  • 1-1/2 tbsp Butter
  • 1 tsp Vanilla

Preparation Instructions

Carrot Pudding:

Grease a glass bowl with a bit of butter on a piece of wax paper and set aside.
Grate carrots and potatoes, measure out one cup each and set aside.

Cream butter, add sugar and blend. Add carrot and half cup of potato and mix well.

Chop cherries into quarters and then toss with the raisins and currants with a bit of flour. This will help suspend the fruit in the pudding. Add fruit to butter mixture.
Sift together flour and spices together. Add flour mixture to creamed mixture.

Dissolve soda in the remaining 1/2 cup potato. Add potato-soda mixture to the creamed mixture last and them mix everything together well.

Pour mixture into buttered bowl and seal completely seal the bowl with tin foil. Tie a string if needed to secure. Please bowl in steamer pot and let steam covered for 3  hours. Add water as needed and make sure it doesn't burn dry.

Pudding can be made up to a week in advance and then just reheated in the steamer pot when you're ready to serve.

Brown Sugar Sauce:

Combine the cornstarch, salt and sugar in a small bowl. Set aside.

Put butter in a saucepan and cook over heat until medium brown. Add cornstarch in a bit at a time and mix it up with the butter. Continue to stir as it gets brown and then add in 1 1/4 cup boiling water and continue to thicken. Add in vanilla and give it a final stir.

Serve the steamed pudding with the brown sugar sauce poured over top and a dollop of fresh whipped cream. Enjoy!

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