Yipppppeeee! It’s the second day of December, the advent calendars are up (and choccies gobbled), decs soon to be up, the kids are excited beyond belief, and father christmas will be coming down that chimney before I can even spare a thought for sending my chrissie cards…as usual!
And it’s time to get cracking with the christmas puds. If you’ve never made one before I urge you to, they really are very easy. And this recipe, that’s been passed through several generations of my mum’s family, is honestly the best christmas pudding I have ever EVER eaten. We’re not sure quite how old it is, but it was certainly the recipe that my Granny and Great-Granny always used, albeit with a little tweaking here and there over the years. My mum’s highly successful tweaking omitted the suet, nor indeed any fat at all, and the result is a much lighter and less cloying, though somehow more delicious pud. And the secret un-tweaked ingredients that make this pud so extra special? Carrots and potatoes! Would you believe? But it really really works!
In writing this post I am also entering the ‘Christmas Carrot Competition’ organised by lovethegarden.com and the brilliant award winning food blogger eatlikeagirl.com to find the most creative and scrumptious carrot recipe. I think you’ll agree you can’t get much more creative with a carrot than the traditional Christmas pudding, my Great-Granny should be proud of herself!
To make 2 medium sized puddings (2 x 2 pint basins, each serving 6 people):
225g mixed dried fruit
225g potato, finely grated
225g carrots, finely grated
225g soft brown sugar
115g dried apricots, chopped
85g glace cherries, quartered
55g almonds, chopped
a little grated nutmeg
Place all of the ingredients in a very large bowl and mix thoroughly. The best way to do this is to get right in there and mix with your hands.
Butter your pudding basins and add the mixture evenly. Press it down a little, the puddings should come to about ½ inch from the top of the basin. Place a circle of greaseproof paper on top of the mixture within the basin. Cover the entire basin and part way down the sides with a couple of layers of foil, tie some string tightly around the sides of the basin to secure in place.
Place each pudding in a large saucepan (you must have a lid for it). The pudding should NOT be tight fitting and there should be ample space around the sides. Poor in boiling water until the level reaches ¾ of the height of the basin. Place on the hob with the lid on and bring back to the boil and simmer gently for 5 hours. As the water level in the pan drops top up with boiling water, you will probably have to do this 3 or 4 times. After 5 hours take off the heat and leave to cool in the pan.
The pudding will now keep for up to a month in the fridge or a year in the freezer. Please note that these puddings don’t keep for lengthy periods in the fridge in the same way as puddings that contain preserving suet do.
When you want to eat your pud, boil for one hour in the same way as above. Turn out of the basin and serve!