Tweaked from my Grandmama’s recipe. This one’s lard-free, though.
Christmas pudding has a bad rep. Somewhere along the line, we Generation Y’ers decided holiday pudding = gross slop.
I’d like to challenge that notion, as I believe it’s, in fact, a delicious, caramel-y slop that can be made quite healthy.
As a generation of counter-revolutionists going back to traditional, classic fare, we OWE it to Christmas pudding to be more accepting of it.
So I conclude, we should bring back this secretly delicious treat. If you resist, oh well – more for the rest of us!
Christmas Pudding Ingredients
- 1 cup grated carrot
- 1 cup grated apple
- ½ cup maple syrup
- ½ cup butter (OR coconut oil OR half and half)
- 1 cup flour (you can use whole wheat flour, spelt or even half almond meal)
- ½ tsp ground cloves
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 tsp grated orange zest
- ¾ cup unsulphured raisins
- ½ cup currants
- 1 tsp baking soda
- 2 sterilized large glass jars
Caramel Sauce Ingredients
- 1 cup coconut milk (from a can)
- ½ cup coconut sugar
- sea salt
- 1 tsp vanilla
- 2 Tbsp water
- freshly squeezed lemon
- rum (optional)
1. Cream butter (and/or coconut oil) and maple syrup in a medium bowl. Add carrot and half of the apple, stir to combine.
2. Add flour, spices, orange zest, currants, and raisins. Stir to combine.
3. Lastly, add the second half of the grated apple and the baking soda. Stir to combine and then transfer into your pre-prepped sterilized glass jars – half of the mixture in each. It will expand as it cooks so leave lots of space above the mixture to the top rim of the jar.
4. Make sure the rim of the jar is nice and clean, pop on the lids and put into a big pot of boiling water on the stove.
5. Boil for 3 hours and then with tongs or mitts, remove jars and let cool. Serve either right away with rum sauce (below) or eat later. (If you sterilize and seal those jars properly and hear a ‘pop’ when boiling the jars, your pudding will last FORever. Or, about a year.)
*Make sure to use proper canning procedures if saving for a long time. Once the jar is opened though, it will last about 2 weeks in the fridge.
Caramel Sauce Method
1. Combine coconut sugar, water, and lemon in a pot over the stove and bring to a boil. Once boiling, add the coconut milk, sea salt, and vanilla.
2. Simmer the mixture for about 15 minutes, stirring periodically and scraping the edges of the pot.
3. Remove from heat and allow to cool and thicken some more. Option to add a little sploosh of rum to the sauce before serving.
Heat the pudding before serving then scoop out into bowls, drizzle with caramel sauce and serve!