Recipe#021: Steamed Clootie Pudding

Presently, this is the Christmas Pudding Joan likes to make. If this wasn't on offer for desert, Uncle Francis was very disappointed. When it was on the menu, he often had seconds!
It's much lighter in texture than most others and doesn't weigh heavily in the tummy on top of your Christmas dinner!

Ingredients:

1 cup raw grated carrots
1 cup grated raw potato
1 cup ground suet
1 cup raisins
1/2 cup currants
1 cup brown sugar
1 cup flour
1 tsp baking soda
1tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice

Instructions:

Combine carrots, potato, suet, raisins, currants and sugar.
Sift dry ingredients and add to fruit.
Mix well till moistened evenly.
Pack into well greased heat proof bowl.2/3 full.
Cover tightly with foil and tie with string.
Place on rack in large pot.
Add boiling water till about 1/2 way up sides of bowl.
Cover and steam 3 hours. Add water as needed.

Joan says, "I like my glass pyrex bowl best for this. I have an English pudding bowl but found it took longer to steam as it was thicker. You don't need to steam this again on Christmas day. I just defrost mine and heat in the microwave. Serve with Rum sauce. Yummy!"

Rum Sauce:
Beat 2 eggs with icing sugar and add rum to taste.
Make more or less as needed. Does not keep.


Here's to the best of friends at Christmas!
Gone but not forgotten, Uncle Francis and Dixie!