AUNT CAROLINE'S CHRISTMAS PUDDING
My Aunt Caroline's classic Christmas Pudding recipe that is a wonderful Christmas tradition. Excellent served with sauce and ice cream!
Provided by Don
Categories Desserts Custards and Pudding Recipes
Time 3h45m
Yield 8
Number Of Ingredients 21
Steps:
- In a large bowl, mix together the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a loose batter. Sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. Stir into the carrot mixture just until blended. Fold in the raisins, currants, cherries and mixed fruit.
- Grease the inside of two wide mouth pint jars. Divide the mixture evenly between the two jars filling about 3/4 full. Cover with lids, but only screw the rings on enough so they don't fall off. The cake will need to expand while cooking. Place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. Fill the pot with enough water to come halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil.
- Steam the pudding for 3 hours. Carefully remove the jars and adjust the lids and screw on the rings. Allow to cool to room temperature. The lids should snap down to seal as they cool. Allow the pudding to age for a few weeks before serving.
- Before serving, make the sauce: In a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. Stir in the water and bring to a boil. Simmer over medium heat until thickened, about 5 minutes.
- Serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.
Nutrition Facts : Calories 569.7 calories, Carbohydrate 86.1 g, Cholesterol 40.4 mg, Fat 24.5 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 13.4 g, Sodium 494.7 mg, Sugar 58.8 g
AUNT CAROLINE'S CHRISTMAS PUDDING
My Aunt Caroline's classic Christmas Pudding recipe that is a wonderful Christmas tradition. Excellent served with sauce and ice cream!
Provided by Don
Categories Custards and Puddings
Time 3h45m
Yield 8
Number Of Ingredients 21
Steps:
- In a large bowl, mix together the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a loose batter. Sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. Stir into the carrot mixture just until blended. Fold in the raisins, currants, cherries and mixed fruit.
- Grease the inside of two wide mouth pint jars. Divide the mixture evenly between the two jars filling about 3/4 full. Cover with lids, but only screw the rings on enough so they don't fall off. The cake will need to expand while cooking. Place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. Fill the pot with enough water to come halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil.
- Steam the pudding for 3 hours. Carefully remove the jars and adjust the lids and screw on the rings. Allow to cool to room temperature. The lids should snap down to seal as they cool. Allow the pudding to age for a few weeks before serving.
- Before serving, make the sauce: In a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. Stir in the water and bring to a boil. Simmer over medium heat until thickened, about 5 minutes.
- Serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.
Nutrition Facts : Calories 569.7 calories, Carbohydrate 86.1 g, Cholesterol 40.4 mg, Fat 24.5 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 13.4 g, Sodium 494.7 mg, Sugar 58.8 g
AUNT CARRIE'S INDIAN PUDDING
"Rich, subtly spiced with cinnamon and ginger, and sweet with molasses, this dessert is a version of the pudding that has been served at the venerable Rhode Island clam shack Aunt Carrie's since it opened, in the 1920s." - Saveur
Provided by rpgaymer
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
- Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
- Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
- Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
- Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
- Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.
Nutrition Facts : Calories 420.8, Fat 11.7, SaturatedFat 6.8, Cholesterol 63.3, Sodium 543.8, Carbohydrate 74.5, Fiber 1.5, Sugar 39.1, Protein 6.9
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