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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