I’ve lightened up the traditional steamed English pudding with freshly grated carrot and apple. Instead of grated suet, as my Mum made it, I use butter. I don’t make the pudding months in advance as was the custom and feed it with rations of rum or whiskey. I make it fresh and eat it fresh.
1 large Carrot, peeled and grated
1 small Apple, peeled and grated
1 cup of Raisins (or other dried fruit)
3/4 cup White Flour
1 cup Bread Crumbs (freshly cubed or dried)
1 tsp. of Baking Powder
1 tsp. of Ginger, of Cinnamon, of Allspice
½ tsp. Baking Soda
1/3 cup unsalted Butter (at Room Temp.)
1/2 tsp. Salt
1/2 cup Brown Sugar
Optional; ¼ cup of Rum or Whiskey for a dried fruit soak
In a small bowl, mix the grated carrot, apple, and raisins. If you want to be naughty, soak the raisins an hour in advance in ¼ cup of rum or whiskey.
In a medium bowl, mix flour, bread crumbs, baking powder, soda, and spices.
In a third bowl with an electric mixer, beat eggs with softened butter, add sugar slowly to make a fluffy blend. With a wooden spoon, stir in the fruit mix. Pour in half the dry ingredients, stir, then, the other half and mix thoroughly.
Turn into a 4 cup greased mold. I use a very large Pyrex Heat Proof Glass Measuring pitcher/bowl that has a handle. Cover the top of the mold with two thickness of tin foil and tie it on with an un-dyed cotton string.
Put the pudding mold into a large stock pot. Gently fill up to 2/3 of the sides of the pudding mold with hot water. Heat water to a boil, reduce to a simmer and put a lid on the stock pot. Simmer for approx. 1 hour. The top of the pudding should bounce back when you touch it. This is where using a glass mold is advantageous. You can hold it up and look at the bottom.
Remove from water. Slide a knife around the edge of the mold. Let stand for 5 minutes, then invert onto a plate. Serves 8.
For storing, cover the pudding with plastic wrap and refrigerate. You may choose to feed your Christmas pudding 1 Tbsp. of rum every day for a week before serving it. I tuck into the pudding almost immediately. I adore it warm with a strong cuppa milky tea. I adore it cold in the morning for breakfast with a café latte. A wee wedge anytime brings a smile to my face!
The traditional way to serve it is after Christmas Dinner flambéd at tableside with rum, whiskey, or brandy. Some choose to spoon a hard sugary sauce over it as well. I prefer it best al la nude! Although it’s also excellent with a dollop of SPIKED whipping cream.
Spiked Whipping Cream; Using an electric mixer beat 1 cup of whipping cream to soft peak stage, add 2 Tbsp. of brandy, rum, or whiskey and beat to incorporate. Dollop on pudding wedges.