A Hard Day's Rat "As life gets longer, awful feels softer."

Make steamed puddings (read all 5 entries…)

Almost October  — 11 months ago

The plan is to make Christmas puddings next month and let them steep in whatever’s on hand. I made puddings with all that candied fruit before, but I’m thinking this year I should make carrot puddings- think of that!- like dense carrot cakes with pecans, dates, and a cointreau-laced creme anglaise.

Comments:

Sounds wonderful

I make traditional Christmas Puddings and cook them in the slo-cooker, which seems to work really well. Your carrot version sounds mouthwatering. Eleven months till Christmas is too long to wait, maybe I could try it for Easter. Do you have a specific recipe or would you adapt/experiment with a traditional Christmas Pud recipe?

A Hard Day's Rat "As life gets longer, awful feels softer."

Carrot Pud

It is a recipe that goes like this for anyone curious:
-1/2 t. baking soda,
-1/2 cup organic unbleached flour,
-1 t. sea salt,
-1 t. cinnamon,
-pinch nutmeg,
-1/2 t. allspice,
-1 cup grated organic carrot,
-1 cup grated organic potato,
-1 1/4 cups soft bread crumbs,
-1 cup raisins,
-1 cup dates,
-1 cup brown sugar,
-3/4 cup suet, chopped,
-2 T sour milk
-dried cherries,pecans,pineapple

1) Mix ingredients in order given. 2) Fill a well-buttered pudding-basin 3/4 full & cover with foil or a lid. 3) Steam 3 hrs. Cool, refrigerate. Reheat when ready to serve. 4) Unmould & cut in wedges. Serve with caramel or lemon sauce.


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