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"Hunger is the best sauce in the world."--Cervantes

STEAMED CHRISTMAS PUDDING Recipe

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This recipe for STEAMED CHRISTMAS PUDDING is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
1 c. packed brown sugar (I used 1/4 c.)
1/4 c. molasses (I used 1/2 molasses and 1/2 brandy, total 1/4 c.)
1 c. ground suet (I used 1/2 c. melted butter)
1 c. grated carrots (about 1 1/2 carrots)
1 c. grated peeled apples (about 2 small)
1 c. fine dry bread crumbs
1 c. raisins
1 c. currants
1/2 c. chopped dates (I don't put this in)
1 c. mixed candied peel
1/2 c. all-purpose flour
1/2 t. baking soda
1/2 t. each cinnamon and allspice
1/2 t. salt
Directions:
Directions:
Beat eggs and blend in sugar, molasses, suet (butter), carrots, and apples.
Combine remaining ingredients and stir into egg mixture.
Pour batter into greased 6 cup (1.5L) pudding mould. Cover with buttered waxed paper and foil and tie tightly with string. Place on rack in large pot and pour in boiling water to halfway up sides of mould. Cover and steam for about 4 hrs. or until tester inserted in centre comes out clean. (Keep the water boiling gently and add more as needed). Remove mould from pot and let cool completely. Unmould when cooled and wrap in foil; store in refrigerator (will keep for about 3 weeks). Reheat, wrapped in foil, in oven or steamer.
Number Of Servings:
Number Of Servings:
8

 

 

 

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