Custard and Pudding, Misc Desserts

Christmas Pudding

  • 1/4 pound Suet, butter or margarine
  • 1/2 cup Brown sugar
  • 1 large Egg
  • 1 cup Grated raw carrots
  • 1/2 cup Seedless raisins
  • 1/2 cup Currants
  • 1 1/4 cup Flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 tablespoon Warm water
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg or 1/2 teaspoon allspice
  • HARD SAUCE: ~
  • 1/2 cup Butter or margarine, softened
  • 1 cup Brown sugar
  • 1/4 cup Cream
  • 1/2 teaspoon Lemon juice
  • ~ Chopped nuts (optional)

    • Combine first 3 ingredients; mix well. Add carrots, raisins, and currants. Sifttogether the flour, baking powder, and salt; stir into first mixture. Combine warm water and baking soda in a small bowl; stir into the flour and carrots mixture. Add spices, stir to blend. Pour intoa greased mold. Cover or tie aluminum foil over mold. Place mold on a rack in apan with a tight-fitting cover. Add enough water to the pan to reach within 1/4-inch of cover of mold. Cover. Steam for1-1/2 hours. Remove from water and cool. Bake 10 minutes at 350º. Remove from mold and place on a platter. Decorate with sprigs of holly, serve with Hard Sauce.

    HARD SAUCE: Cream together butter and sugar. Add cream, lemon juice, and nuts,mix well.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!