This is a very old and special recipe; handed down to me through several generations of my Mothers family. Most delicious and just a little bit unusual, it’s the only Christmas Pud recipe my family have ever made. Suet and fat-free it’s uniquely bound together with potatoes and carrots. And now Growing Local potatoes and carrots of course!.
Being suet free this pud will only keep in a fridge for up to 2 weeks, but will of course keep for longer in the freezer.
Do let me know if you make it!
INGREDIENTS to serve 6 – 8:
120g Mixed Dried Fruits
120g Potato (peeled weight), finely grated
120g Carrot (peeled weight), finely grated
120g Soft Brown Sugar
50g Glace Cherries
40g Almonds, Chopped
1/2 tsp Ground Cinnamon
1 large pinch Ground Nutmeg
1 smidgeon of Butter for greasing
- Place all the ingredients in a mixing bowl and combine thoroughly
- Butter a 1 litre pudding basin and spoon in the pudding mix. Press down; the pudding should come to 1 to 2cm below the top of the basin. Place a circle of greaseproof paper on the top. Cover the basin and part of the way down the sides with two layers of foil. Tie the foil sides with string and loop around the top and bottom to secure in place. Leave a loop at the top to act as a handle.
- Place in a medium sized lidded saucepan. Pour boiling water around the sides until the level is 3/4 up the sides of the basin. Simmer for 5 hours, take off the heat and allow to cool in the pan. Top up the water level if it drops, you may need to do this 3 or 4 times. THE PUD WILL NOW KEEP FOR 2 WEEKS IN THE FRIDGE OR UP TO 1 YEAR IN THE FREEZER.
- When you want to eat your pudding, boil for 1 hour in the same way as above. Turn out and served, flamed with brandy if you wish. With cream, custard, brandy butter or all three!.