This was my Great Grandmother’s recipe, and I am honoured to continue the tradition of making it for my family every year. I hope that one day, my children will continue this tradition.
As a child, on Christmas Day, we went to Gramma Katie’s farm, and she had always made the most beautiful meal, complete with about six desserts including this one. As children, we were never really all that fond of the pudding, but we did like the brown sugar sauce and ice cream which Gramma served with it! Nowadays, my husband and I practically fight over the left over pudding! It really is a special Christmas treat!
Traditional Christmas Pudding (Also called Carrot Pudding)
1 cup Brown Sugar
1 cup Raisins
1 cup Dates
1 cup Currants
1 cup Margarine* (scant — just under 1 cup)
1 cup Shredded Carrot
1 cup Grated Potato
1 1/4 cups Flour
1 tsp Baking Soda
1 pinch Salt
* Traditionally Suet would have been used instead of Margarine
Mix all the ingredients together in large bowl
Cover the bowl with tinfoil
Steam for 3 hours**
** To steam the pudding, you can use a large pot with a small amount of water in the bottom. We use an inverted pyrex bowl in the bottom of the pot to keep the bowl with the pudding above the level of the water. Cover the pot, and cook on medium heat (keep water to a low boil) Make sure you continue to carefully add small amounts of water to the pot so that it doesn’t boil dry over the 3 hours steaming time.
Serve with a Brown Sugar Sauce or Custard.