Christmas Pudding


  • 1 1/2 cups brown sugar, firmly packed
  • 1/2 cup butter, room temp.
  • 2 eggs
  • 1 tsp. vanilla
  • 1 cup grated apples, (peeled)
  • Ad
  • 1 cup grated carrots
  • 1/2 cup raisins
  • 1 cup pecans, chopped
  • 1 cup flour
  • 1 tsp. baking soda
  • 1/2 tsp. soda
  • 1 cup fine, dry, white bread crumbs

Caramel Sauce Ingredients

  • 1/2 cup brown sugar, firmly packed
  • 1 Tbsp. cornstarch
  • Dash of salt
  • 1 cup boiling water
  • 2 Tbsp. butter
  • 1 tsp. vanilla


Beat sugar and butter until creamy. Beat in eggs and vanilla. By hand, stir in apples, carrots, raisins and pecans. Sift together flour, baking soda and salt; stir into butter mixture. Stir in crumbs. Turn into well greased 1 1/2 qt. mold and tightly cover with lid or with several sheets of waxed paper tied in place with string. Place mold on rack in kettle and steam pudding for 3 hours. Unmold pudding onto serving plate. Serve pudding hot with warm caramel sauce. Caramel sauce: In small saucepan, combine sugar, cornstarch and salt. Add water and cook until thickened and clear, stirring constantly. Remove from heat; stir in butter and vanilla.

By Robin from Washington, IA


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