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| Aunt Caroline's Christmas Pudding |
"My Aunt Caroline's traditional Christmas Pudding recipe that may be a first rate Christmas lifestyle. Excellent served with sauce and ice cream!"
Ingredients :
- 1 cup ground red meat suet
- 1 cup brown sugar
- 1 cup grated carrots
- 1 cup grated raw potatoes
- 1 egg
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons buttermilk
- half of cup all-cause flour
- 1 teaspoon baking soda
- half teaspoon floor cinnamon
- half teaspoon floor cloves
- half teaspoon ground nutmeg
- half cup black raisins
- half cup dried currants
- half of cup candied cherries
- half of cup candied mixed fruit peel
- half of cup brown sugar
- 1 tablespoon all-motive flour
- 1 pinch salt
- 1 cup water
Instructions :
| Prep : 45M | Cook : 8M | Ready in : 3H45M |
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- In a huge bowl, blend collectively the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a free batter. Sift half of cup of flour, baking soda, cinnamon, cloves and nutmeg right into a separate bowl. Stir into the carrot aggregate simply until combined. Fold in the raisins, currants, cherries and mixed fruit.
- Grease the inner of two huge mouth pint jars. Divide the combination evenly between the two jars filling approximately three/four full. Cover with lids, however simplest screw the earrings on enough so that they don't fall off. The cake will want to expand while cooking. Place a rack or trivet in the bottom of a big pot to preserve the jars off of the bottom. Fill the pot with sufficient water to return halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil.
- Steam the pudding for 3 hours. Carefully eliminate the jars and modify the lids and screw on the earrings. Allow to chill to room temperature. The lids must snap down to seal as they cool. Allow the pudding to age for some weeks earlier than serving.
- Before serving, make the sauce: In a small saucepan, stir collectively 1/2 cup brown sugar, salt and 1 tablespoon of flour till there are not any lumps. Stir inside the water and convey to a boil. Simmer over medium warmness till thickened, about five mins.
- Serve the pudding heat, or slice and fry in butter earlier than spooning the sauce over the top.
Notes :
- This recipe is meant to be aged. For best consequences make in January for the subsequent Christmas.
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