Christmas Pudding Recipe Recipe Cards Recipe For Zucchini

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OLD FASHIONED CARROT PUDDING



Old Fashioned Carrot Pudding image

I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.

Provided by Carol Shorter Hicks

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 4h20m

Yield 12

Number Of Ingredients 18

½ cup shortening
1 cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup grated carrots
1 cup raisins
1 cup chopped walnuts
¾ cup white sugar
1 ½ teaspoons cornstarch
1 pinch salt
1 ¼ cups hot water
3 ½ teaspoons butter
3 ½ teaspoons lemon juice
1 ½ teaspoons vanilla extract

Steps:

  • In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
  • Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
  • To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.3 g, Cholesterol 3.1 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 268.7 mg, Sugar 38.3 g

CHRISTMAS BREAD PUDDING



Christmas Bread Pudding image

Try this egg-free bread pudding!

Provided by Marc Boyer

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Yield 6

Number Of Ingredients 9

1 cup white sugar
1 ½ cups water
½ teaspoon ground cinnamon
1 pinch ground cloves
1 teaspoon vanilla extract
6 slices white bread, toasted and cut into cubes
1 cup raisins
1 cup chopped walnuts
1 ½ cups shredded Colby longhorn cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) Grease a 2 quart casserole dish. Set aside.
  • In a medium saucepan, heat sugar until it liquefies. Insert a candy thermometer and cook sugar without stirring until it reaches 320 degrees F (160 degrees C). It will be a clear, amber colored syrup.
  • Add the water, cinnamon and cloves. Bring to a boil, reduce heat, and simmer. Stir in vanilla.
  • Layer in prepared casserole dish: half the toast, half the raisins, half the nuts, half the syrup, and half the cheese. Repeat layers. Bake uncovered for 30 minutes. Serve warm.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 68.9 g, Cholesterol 26.8 mg, Fat 22.8 g, Fiber 3 g, Protein 12.4 g, SaturatedFat 7.1 g, Sodium 344.4 mg, Sugar 49.4 g

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