Old Fashion Carrot Pudding

By eveweb

This christmas pudding I have used for the Zurbrigg Christmases for 15 years plus.

Ingredients

• 1 cup butter
• 1 cup packed brown sugar
• 1 egg beaten
• 3/4 cup grated raw carrot
• 3/4 cup grated raw potato
• 1 cup diced mixed candied pineapple and cherries
• 3/4 cup each raisins, currants, diced mixed candied peel
• 1/2 cup chopped toasted walnuts
• 1 cup all purpose flour
• 3/4 cup fine dry bread crumbs
• 1/2 tsp each salt, cinnamon, and allspice
• Pinch nutmeg
• 1 tsp baking soda
• 2/3 cup buttermilk

Details

Servings 10

Preparation

Step 1

Large bowl, beat butter, sugar and egg. Stir in carrot and potato.
Medium bowl, combine pineapple, cherries, , raisins, currants, peel and walnuts, with half flour; set aside. In another bowl, stir together remaining flour, bread crumbs, salt, cinnamon, allspice and nutmeg. Stir soda into buttermilk. Add dry ingredients to butter mixture, alternating with milk. Stir in floured fruit and nuts.
Butter a 7 -8 cup ring mold or pudding bowl and sprinkle lightly with granulated sugar.
Pack batter into greased mould. Cover tightly with lid, if no lid, cover with greased waxed paper and foil in which you make a 1" pleat so pudding can rise. Tie firmly with string around ring of mould.
Place rake on in large pot ; pour boiling water around mould until it reaches 2/3 up side of mould. Cover tightly and stem for 1 1/4 hours for ring mould and about 3 hours for pudding bowl or until skewer comes out clean. Remove mould from pot and cool in mould on rke. Can be refrigerated up to 3 weeks. Serve with favorite sauce.