Christmas Pudding with Hard Sauce
INGREDIENTS
2 cups grated carrots
2 cups grated potatoes
2 cups sifted flour
2 cups sugar
1 teaspoon baking soda
2 pinches of salt
3/4 teaspoon nutmeg
3/4 teaspoon cloves
3/4 teaspoon cinnamon
2 cups raisins
1 cup chopped walnuts
DIRECTIONS
Mix baking soda with grated potatoes. Combine mixture with grated carrots. Coat walnuts and raisins with flour. Add flour, then coated walnuts and raisins to the mixture. Add spices and mix thoroughly.
Spoon into a well-greased mold. Steam in the top of a double boiler for three hours.
May be cooked the day before: remove from mold and cool. Wash and grease mold, then store the pudding in the mold ready to reheat and serve hot with hard sauce.
Serves 12.
Hard Sauce
INGREDIENTS
1/2 cup soft butter
2 tablespoons brandy
3 cups sifted powdered sugar
DIRECTIONS
Combine and blend with electric mixer at lowest speed, then at medium speed until fluffy. Chill.
Makes 1.5 cups.
~ Recipe: altered version of a "Christmas Pudding", a post by Mike of Vitia; this is the recipe of the blogger's maternal grandmother, Janet Klink Irvine. Used under a CC BY-SA 3.0 license.
~ Photo: altered version of this photo by Flickr user jamespeek, used under a CC BY-SA 2.0 license.
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Christmas Pudding
4 comments:
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I wouldn't mind trying this sometime. Thanks for posting this recipe. Pat
ReplyDeleteWhat a yummy recipe! I love this pudding, I'm going to copy it now and make it foer the hollidays. Thanks for sharing and I see others I will go and check them out too! FABBY
ReplyDeleteI definitely want to try this. Im always trying to get my family to do something traditional like have a Christmas goose like Tiny Tim, lol. I should totally bring this to Christmas dinner!! ;) New follower here. Would love it if you would stop by and share this at my link party going on right now :) http://everything-underthemoon.blogspot.com/2011/11/bedazzle-me-monday-10.html
ReplyDeleteHave a great week!!
I'm a paid writer by day and a renegade foodie by night. So this is going to be a must try :)Yes, as a matter of fact, I have been chasing shadows of recipes but none of them seemed too convincing. This looks it. :)
ReplyDelete