MOM'S CHRISTMAS CARROT PUDDING
This is a tradition in my family and everyone looks forward to it. It's almost like a carrot cake and the sauce may sound a little odd but I never have it without it.
Provided by Narshmellow
Categories Dessert
Time 4h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Put everything for the pudding in a big bowl and mix it up so it is combined.
- Place batter in greased molds and carefully cover with tinfoil.
- You do not want any water falling over into the batter or it will be ruined.
- Put molds in a pot big enough to fit leaving a little room around the edges to pour the water into the pot.
- Fill the pot with water halfway up the side of the molds.
- Cover with lid and steam for 2 to 3 hours.
- Check to make sure the pot doesn't run dry.
- The pudding is done when it has a cake-like look to it.
- You may have to steam for a longer period of time.
- It is best to make this a few days ahead of time and cool it in a pantry or fridge so that the flavors may blend.
- Sauce: Combine sugar, cornstarch, salt, nutmeg, cinnamon, and allspice.
- Add water.
- Cook until thickens and clear looking.
- Add vinegar and stir.
- Make this the day you are going to serve.
RICE PUDDING
This is my Mom's recipe for homemade creamy rice pudding. Hope you enjoy it.
Provided by Sue
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
- In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 32 g, Cholesterol 76.8 mg, Fat 5.7 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 3.1 g, Sodium 192 mg, Sugar 24.5 g
CHRISTMAS CARROT PUDDING
This is a traditional English steamed pudding, which I serve with Egg Nog Sauce. DH could care less about Christmas anything, except this. If I don't make this, I may as well pack my bags ... :) This is his dear Mom's recipe, just as she wrote it, I don't dare change it!
Provided by Gumboot Gourmet
Categories Dessert
Time 3h30m
Yield 2 mdeium puddings, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle a tablespoon of flour over fruit & mix, set aside.
- Grate carrot & potato, set aside.
- Cream sugar & butter, add egg & beat.
- Add carrot & 1/2 of potato.
- Mix well & add remaining flour & spices.
- Dissolve baking soda in remaining 1/2 of potato.
- Add to pudding & mix lightly.
- Add floured fruit & mix lightly.
- Add rum or brandy if using.
- Pour into large buttered pudding bowl.
- Cover with greased parchment or waxed paper.
- Cover with clean cotton cloth, tied down.
- This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
- Steam on stovetop for three hours, watching water level.
- Water should not come more than halfway up the bowl.
- At this point you can either serve it, refrigerate for a few days or put in the freezer.
- I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
- Steam for one hour before serving.
- Serve with egg nog sauce, or your favorite hard sauce.
Nutrition Facts : Calories 285.8, Fat 12.4, SaturatedFat 7.6, Cholesterol 56.9, Sodium 259.1, Carbohydrate 41.7, Fiber 1.3, Sugar 25.9, Protein 3
MOM'S CARROT PUDDING
Posted as a request. I havent made it but have enjoyed it every year at Christmas. Its not Christmas without my mom's carrot pudding. She reheats it in the jars in the microwave with a piece of plastic wrap over the top, stirring occasionally till hot. Serves it with a hard sauce and whipping cream. Prep time is approx, Cooking time is processing time in the canner.
Provided by KennKonn
Categories Dessert
Time 2h30m
Yield 2 Quarts, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine raisins, currants, fruit and almonds.
- Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.
- Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend.
- Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.
- To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.
Nutrition Facts : Calories 860.2, Fat 31.1, SaturatedFat 7.2, Cholesterol 52.9, Sodium 386.3, Carbohydrate 144.3, Fiber 7.5, Sugar 100.9, Protein 9.9
ULTIMATE CRANBERRY PUDDING CAKE
An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!
Provided by Lisa Kreft
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.
Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g
MOM EVANS' CHRISTMAS CARROT PUDDING
Steps:
- In a large bowl, mix together the suet or shortening/margarine, shredded raw potatoes, and the 4-cup mix of raisins, currants, cherries, peel and nuts.
- Add the brown sugar and mix.
- Now add the dry ingredients and mix until moist and doughy.
- Place in a greased pudding dish (or round bowl that can be placed over top water for steaming).
- I remember mom putting canning rings on the bottom of the pot, adding about 1 inches of water, then setting the bowl on top of the rings.
- Cover the pot with a lid if there is room for the pudding to 'grow' without touching the lid. (probably about 3 inches). Otherwise, make a foil tent around the pot, and close the top.
- You will know the christmas pudding (cake) is done when it is dark on top, when it comes away from the sides of the bowl.
- The pudding should not look like batter when a toothpick is inserted,....
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