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Christmas Carrot Pudding (A family tradition.)


1 cup (250 mL) grated raw carrot
1 cup (250 mL) grated raw potato
1 cup (250 mL) flour
1 cup (250 mL) white sugar
3/4 cup (185 mL) raisins
1 1/2 cups (375 mL) currants
1/2 cup (125 mL) butter
1/2 tsp (3 mL) cloves
1/2 tsp (3 mL) nutmeg
1/2 tsp (3 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 cup (185 mL) suet


1. Mix together and steam for 3 hours. (Place mixture in bowl, cover top with a clean cloth and tie cloth in place. Place bowl on top of a small block of wood in a pot. Pour water in pot, cover and bring to a boil. Make sure that the water does not bubble over into the pudding and that the pot does not boil dry.
2. Serve with White Sauce (Sweet)
or brandy sauce.
3. You may substitute all raisins for raisins and currants. Thompson raisins or other large plump raisins are best, but any raisin will do.
4. Probably high in fat, but it's only once or twice a year.

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