Christmas Pudding / Carrot Pudding
From Anita

This Christmas Pudding (Carrot Pudding) recipe was brought to Canada from Scotland by my Great Grandfather; we always have it with Christmas dinner.

Christmas Pudding (Carrot Pudding)

1 1/3 cups carrots - grated or put through meat grinder
1 1/3 cups potato - grated or put through meat grinder
1 1/3 cups suet
1 1/3 cups sugar - dark brown
1 1/3 cups raisins
1 1/3 cups currants
1/4 cup peel - glazed
1 1/3 cup flour - all-purpose
1   tsp baking powder
1   tsp baking soda
1   tsp cinnamon
1/4 tsp cloves
1   tsp vanilla
2/3 cup milk ( sour ) or water

Add the baking powder, cinnamon and cloves to the flour. Stir in the first 7  ingredients. Put soda and Vanilla into the water/milk mix thoroughly combine with the flour mixture. Mix thoroughly.

Put in a greased oven-proof glass bowl, put in steamer. Steam for 4 hours and Keep water boiling.

Top with Pudding sauce.   

Pudding Sauce

 1 1/3 Cups Sugar - white
3 Heaping tablespoons Cornstarch
Water - cold (1 - 2 Tablespoons)
1/2 teaspoon Butter
1 Teaspoon Vanilla
4 - 5 Cups Water - Boiling

Optional: Dash Cinnamon

Combine sugar and cornstarch. Moisten with cold water just enough to blend. Put on heat and add boiling slowly until desired consistency. Add butter, Vanilla and cinnamon

Note: to make milk sour remove 1 Tbs of milk and add 1 Tbs of lemon Juice or Vinegar.  Do not use electric mixer it will chop all the fruit and burn out your mixer!

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