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First Church Christmas Pudding

chef.brandon's picture
Ingredients
  Carrots 2 Cup (32 tbs), grated
  Potatoes 2 Cup (32 tbs), grated
  Flour 3 Cup (48 tbs)
  Brown sugar 2 Cup (32 tbs)
  Suet 2 Cup (32 tbs)
  Raisins 2 Cup (32 tbs)
  Currants 2 Cup (32 tbs)
  Baking soda 2 Teaspoon
  Salt 1 Teaspoon
  Cinnamon 1 Teaspoon
  Nutmeg 1 Teaspoon
  Cloves 3⁄4 Teaspoon
  Orange juice 2⁄3 Cup (10.67 tbs)
Directions

Flour fruit, using part of the 3-cup measure.
Add baking soda to potatoes and mix all above until well mixed.
Use a 9 x 13" dish, lined on the bottom with brown paper, greased.
Steam 3 hours at 250°F.
This may be halved.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Nutmeg
Interest: 
Everyday
Cook Time: 
25 Minutes
Servings: 
4

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4.09
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2189 Calories from Fat 1036

% Daily Value*

Total Fat 115 g177%

Saturated Fat 63.4 g316.8%

Trans Fat 0 g

Cholesterol 81.6 mg27.2%

Sodium 1242.2 mg51.8%

Total Carbohydrates 285 g94.9%

Dietary Fiber 13.8 g55%

Sugars 165.5 g

Protein 18 g37%

Vitamin A 216.1% Vitamin C 122.2%

Calcium 13.6% Iron 45.4%

*Based on a 2000 Calorie diet

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First Church Christmas Pudding Recipe