About Me

My photo
Denman Island, British Columbia, Canada
Jean Cockburn retired from her professional career as an academic librarian in 2008 to become a textile artist living on Denman Island, British Columbia. She draws, quilts, embroiders, knits and crochets, makes wearable art, weaves baskets, dyes fabric, and paints watercolours. Her work has been exhibited locally in juried and group shows on Denman Island, in Courtenay, Comox, and Duncan on Vancouver Island, in West Vancouver, and across Canada with the Surface Design Association.

Saturday, December 21, 2013

Christmas Cranberry and Carrot Pudding Recipe

For Christmas Day dinner dessert I have a few traditional recipes that I make: bûche de noël, trifle, mince pie, or cranberry & carrot pudding It is time to decide as I need to shop for ingredients and plan the baking. I think this year I will make the cranberry & carrot pudding.

I copied this recipe, many years ago, from a magazine advertisement for Crisco, hence the recipe requirement for melted Crisco. I am sure that any neutral oil could be substituted, or melted butter. It was listed as a cake, and the baking time was 40 to 50 minutes. But I like it as a pudding, hence the shorter baking time.
The brown sugar sauce is my own addition, although I think it may originally have come from the Fanny Farmer Cookbook.

The page in my recipe binder.

Christmas Cranberry & Carrot Pudding Recipe
1 cup sugar
2/3 cup melted Crisco (or oil or melted butter)
2 eggs
grated rind and juice of one orange
Mix these ingredients together well. Do not use beaters or a whisk, as the grated rind gets all tangled and is hard to incorporate. I just mix it all thoroughly with a wooden spoon.
1 cup each shredded carrots and chopped cranberries (or leave whole)
and mix well.
Add the following dry ingredients and mix lightly until just combined
1 1/2 cups flour
1 teaspoon each baking powder and soda
1/2 teaspoon each salt, cinnamon and nutmeg.
Bake in a greased bundt or loaf pan at 350F. Check after 30 minutes as it should be just cooked through, but slightly under done is better than over baked, as a slightly pudding like aspect is desirable. It will continue to cook slightly as it cools.
When cool, invert it into a pretty heatproof dish that can contain some liquid. Cover and refrigerate for a day or two.
Make the Brown Sugar & Orange Sauce, and refrigerate for a day or two.
Put in a pot and just bring to the boil, then take off the heat and cool.
3/4 cup brown sugar
1/4 cup butter
1/2 cup freshly squeezed orange juice
1/4 cup raisins.

Before serving, take both pudding and sauce out of the fridge several hours ahead to bring to room temperature. Put the pudding in its dish into a warm oven to warm it up while dinner is happening. Heat the sauce, either in a pot or the microwave, and serve it hot on the side in a nice syrup jug. Make sure everyone has a dessert bowl and spoon and is ready for the presentation.
Heat 1/4 cup brandy slightly in the microwave, then pour it over the pudding at the table, stand back with your match, and flame it - ta da!
When the flames die down, serve the pudding and pass the sauce. And maybe some more brandy in wee glasses.

No comments:

Post a Comment