Comments on: Traditional Christmas Pudding Recipe

By: Sydna

Sydna — Sun, 18 Dec 2011 05:14:41 +0000

Ruth, I wonder if you are thinking of cans of Boston Brown Bread?

By: kay

kay — Thu, 17 Nov 2011 17:57:52 +0000

Hi,I HAVE MADE MY PUDDING BUT ITS A LITTLE SOGGY WHAT CAN I DO ,MAYBE IF I LEAVE IT UNWRAPPED IT MAY DRY OUT? THAHK YOU

By: Ruth

Ruth — Fri, 28 Oct 2011 23:33:24 +0000

I have used every word I can think of to google a dessert my Mom made for Holidays.
Maybe someone here will remember back in the 50′s this recipe.
She would buy a can that had an uncooked spicy pudding cake in it, she would leave the can closed and put it in water and boil it. When it was done she would let it cool, then open it, put it on a plate, then she would make different sauces to put on top.

Does anyone remember this? You can email me, just make the title Pudding Cake, then I will know it’s safe to open. Thanks

By: KATHRINE WALSH

KATHRINE WALSH — Tue, 21 Dec 2010 04:24:57 +0000

Pudding sounds great, but was wondering do you see the carrot and potato throughout?also would the addition of some brandy make pudding too soggy?Do you use plain or SR flour?thank you

By: Lorna-Mae van Kley

Lorna-Mae van Kley — Mon, 13 Dec 2010 08:25:32 +0000

my mom made a pudding just like this that we always had at Christmas time. She would make a large amount and I understand it was quite hard to stir it and can it in sealer jars so then we always had some for the holidays especially Christmas. We always served ours with Bird’s custard sauce and just a little bit was so rich and yummy. My mom has been gone now 4 years and I found one of the jars I canned 2 years ago and am looking forward to enjoying it on Christmas. We don’t use nuts so then you don’t have to worry about anyting going rancid.

By: Jim

Jim — Sat, 16 Oct 2010 00:30:32 +0000

I Have been making the pudding for years. My recipe is triple what is shown here. I also add cherries, (cut in half, and mixed peel). Because it is more than most puddings, I can it in glass quart jars. When it is canned, the jars are only filled to 2/3 full, as the pudding expands when cooked. (I learned the hard way, I had the jars explode in my water bath caner). The pudding is cooked for 3 hours, with the water in the caner, 2/3 of the way up the jars. Keeps well in the jars for about 18 months.

By: Ruth H

Ruth H — Tue, 22 Dec 2009 19:22:09 +0000

Sorry I forgot to mention mom also adds the following spices:
1/2 tsp each of cloves, nutmeg, cinnamon and salt.
If you are interested I would share her full recipe with you.

By: Ruth H

Ruth H — Tue, 22 Dec 2009 19:07:27 +0000

Hi All,
My mom makes this pudding with a few additions: whole almonds and she adds rum flavouring to the brown sugar sauce.
She also steams the pudding in quart sealers jars (like for pickles, jam etc) and we have found the pudding will keep a few months. Longer than that and the nuts go rancid. She has also frozen uncooked pudding storing in the deep freeze, longest being 3 years and it turns out beautifully!
Mom on occasion has added the glaced cherries, they are a nice option.
I understand about fighting over the leftovers…it is the one thing my husband looks forward to every Christmas.

By: Catherine Robertson

Catherine Robertson — Wed, 16 Dec 2009 00:25:03 +0000

Can anyone else speak to the previous comment? I have never done it any other way. I think the oven would dry it out too much…

By: Zappy

Zappy — Tue, 15 Dec 2009 12:50:15 +0000

Hello!

Is it impossible to make without a steamer???? In an oven maybe????
Thx!