It’s become tradition for my family and I to not only make my Grandma Marion’s Christmas pudding recipe but to document it in photos every year. This year we had my talented friend Tasha from Fresh! Images By Tasha come in and photograph us making it.
A few of you might recognize the main photo from an article that ran in Metro News a few weeks ago featuring my recipe along with other fellow Edmontonians, so a huge thanks for Tasha for shooting the main picture and a big congrats for getting her work published!
So Merry Christmas everyone and enjoy the pics, the recipe will be at the end!
Grandma Marion's Traditional Christmas Pudding
- Prep Time
- 15 minutes
- Cook Time
- 5 hours
- Karlynn Johnston
- 2 cups of coarsely grated carrots
- 1 cup of grated raw potato
- 1/2 cup of butter
- 1 cup of sugar
- 1 cup of flour
- 2 teaspoons allspice
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup of seedless raisins
- 1 cup of sultana raisins
- 2 rounds of candied pineapple
- 1 cup candied cherries in
- You will also need a small glass bowl to put the pudding to steam and a trivet and a lidded pot to accomplish said steaming!
- Cream the butter and sugar together.
- Add in the carrots and half of the potatoes.
- Mix in the flour, salt and spices.
- Add in your fruit and raisins.
- Dissolve the baking soda into the last half of the potatoes, and then add to the mixture last.
- Cover, and steam in a small glass bowl for 4-5 hours. I use my smallest in my set of nesting Pyrex bowls, it is exactly the right size. I then place it in a large pot on a trivet to keep the bottom of the bowl off of the water, add an inch of water or so, put the lid on and steam away.
- You do have to refill the water since it takes a few hours.
- Freeze and serve for Christmas dinner, vanilla ice cream and a brown sugar sauce are amazing on it!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.