Christmas Carrot Pudding
|Grated peeled carrots||1 Cup (16 tbs)|
|Grated potatoes||1 Cup (16 tbs), peeled|
|Finely shredded suet||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs) (Preferably Seeded)|
|Currants||1 Cup (16 tbs)|
|Chopped candied peel||1⁄2 Cup (8 tbs), mixed|
|Glace cherries||1⁄2 Cup (8 tbs), cut in half|
|Firmly packed brown sugar||1 1⁄4 Cup (20 tbs)|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 Teaspoon|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Ground allspice/Cloves||1⁄4 Teaspoon|
|Brandy/Rum||1⁄4 Cup (4 tbs) (For Flaming)|
Combine carrots, potatoes, suet, raisins, currants, peel, cherries, and brown sugar.
Sift together the flour, soda, salt, and spices.
Work into the other ingredients.
Pack into a well-greased pudding bowl, mould, or can.
Grease one side of waxed paper cut to fit over the top of the pudding.
Place the greased side over the pudding.
Cover container with aluminum foil with a 1" pleat so the pudding can rise.
Tie firmly with string around the rim.
Place on a rack in a large saucepan.
Pour boiling water around the pudding 2/3 of the way up the pudding container.
Cover and steam 3 hours.
Periodically add more boiling water up to the original level.
Remove pudding container from the large saucepan.
Wrap well and store in a cool dry place.
Steam 1 hour on the day of serving in a covered container.
Unmould onto a serving platter.
Warm the brandy slightly.
Ignite and pour over the pudding.
Serve with caramel sauce and heavy cream or brandy or rum sauce.