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Aunt Caroline's Christmas Pudding

"My Aunt Caroline's traditional Christmas Pudding recipe that is a fantastic Christmas subculture. Excellent served with sauce and ice cream!"

Ingredients :

1 cup ground red meat suet
1 cup brown sugar
1 cup grated carrots
1 cup grated uncooked potatoes
1 egg
1 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons buttermilk
half cup all-cause flour
1 teaspoon baking soda
1/2 teaspoon floor cinnamon
half of teaspoon ground cloves
1/2 teaspoon ground nutmeg
half cup black raisins
1/2 cup dried currants
half cup candied cherries
half cup candied mixed fruit peel
1/2 cup brown sugar
1 tablespoon all-motive flour
1 pinch salt
1 cup water

Instructions :

Prep : 45M	Cook : 8M	Ready in : 3H45M

In a big bowl, blend collectively the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a free batter. Sift half cup of flour, baking soda, cinnamon, cloves and nutmeg right into a separate bowl. Stir into the carrot mixture just till blended. Fold in the raisins, currants, cherries and combined fruit.
Grease the inside of two huge mouth pint jars. Divide the combination evenly among the two jars filling approximately three/4 complete. Cover with lids, however best screw the rings on sufficient in order that they do not fall off. The cake will need to make bigger whilst cooking. Place a rack or trivet in the bottom of a huge pot to hold the jars off of the lowest. Fill the pot with sufficient water to come midway up the perimeters of the jars. Cover the pot with a lid and bring the water to a boil.
Steam the pudding for three hours. Carefully eliminate the jars and regulate the lids and screw on the earrings. Allow to chill to room temperature. The lids ought to snap all the way down to seal as they cool. Allow the pudding to age for a few weeks before serving.
Before serving, make the sauce: In a small saucepan, stir collectively 1/2 cup brown sugar, salt and 1 tablespoon of flour until there aren't any lumps. Stir in the water and bring to a boil. Simmer over medium heat till thickened, approximately 5 mins.
Serve the pudding heat, or slice and fry in butter earlier than spooning the sauce over the top.

Notes :

This recipe is supposed to be aged. For first-rate effects make in January for the subsequent Christmas.

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