Apparently the look on my daughter’s face sums up what she thinks of our Christmas pudding quite succinctly. For reason’s that escape me, my sweets-loving daughter has the weirdest dislikes. These odd dislikes include jelly beans, gumdrops and candied cherries. Come to think of it, they all have the same consistency, so perhaps not so odd at all. The look of disgust above is from trying the candied cherries yet again this year, in the vain hope that something changed in her genetic make-up and really, this is the year everything changes and she likes it!
It’s not the year.
She does love making the Christmas pudding, even if she doesn’t get to sneak bites of candied cherries while doing it.
These two are getting to be pros at this. My son has been helping to make it since he could sit in a highchair beside me to sneak cherries and the same with my daughter. I’m going to guess it’s about our 6th Christmas pudding in a row.
My son has no qualms sneaking as many cherries as humanly possible.
I have a sneaking suspicion that my daughter just likes to wield a knife. I’m not going to explore that thought any further because I like sleeping at night.
And here is the 6th annual Magpie Family’s traditional Christmas pudding before steaming. It’s already wrapped up and in the freezer, waiting for me to forget it on Christmas Day.
What? True story. Every single blinkin’ Christmas Day I forget to take the Christmas pudding out of the freezer and set aside to defrost. Every single Christmas dinner I panic and get up from eating my turkey to take out the pudding and throw it into the oven to defrost.
No matter whose place we are having Christmas at. No matter how many times I chant to myself “take out the pudding” during the week before Christmas.
This pudding doesn’t see the light of day until 30 minutes before we eat it.
I’d hate to break with tradition, but I am hoping that this is the year.
Ahem. I guess my daughter comes by it naturally.
No, Seriously. This Is The Year Magpie
- 1 cup coarsely grated carrots
- 1 cup grated raw potato
- 1/2 cup butter
- 1 cup sugar
- 1 cup flour
- 2 tsp all-spice
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup seedless raisins
- 1 cup saltana raisins
- 1/4 cup 2 rounds candied pineapple(about 1/4 cup dried candied pineapple chunks)
- 1 cup candied cherries
- 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!