Sisters Luv 2 Cook: Christmas Pudding With Grandma Hiller's Caramel Sauce

I have been making this Christmas Pudding for the last 16 years and I cannot imagine a Christmas without it. I make it ahead of time and store it in the freezer. Then when you want to serve take out of the freezer, thaw completely. Remove desired amount of pudding and top with sauce. Microwave to warm. The sauce lasts for a few weeks in the fridge( if it lasts that long). You don't have to use a pudding mold, you can simply use mason jars or coffee tins to steam the pudding. The sauce is from my father-in-law's mother, Grandma Hiller. It is the perfect sauce for the pudding. Be very careful not to burn the sugar or you will ruin the sauce. I hope you try this and make it a yearly tradition in your home.

Christmas Pudding

1 Cup grated raw carrots
1 Cup grated raw potatoes
1 Cup butter, soft
1 ¼ Cups brown sugar
1 ½ Cups all purpose flour
Juice of a whole lemon
Zest of a whole lemon
1 egg beaten
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon baking soda
1 Cup well washed raisins
1 Cup well washed currants
¼ Cup candied mixed fruit(candied Christmas glace pineapple)
1 Cup chopped pecans

Directions:
In a large bowl combine carrots, potatoes, butter and brown sugar.
Add remaining ingredients. Stir well to combine.
Pour mixture into a well greased Christmas pudding mold or well greased mason jars ¾’s full. Or you can use coffee tins. If using a mold attach the lid. If using jars or tins cover with wax paper. On jars place the wax paper over opening followed by the screw lid. If using tins hold wax paper in place with a string or rubber band.
In a large pot place the pudding mold, jars or cans. Surround the mold/jars with 2 inches of water. Cover pot. Just bring to a boil, reduce heat and steam for 3 hours. If water level drops add more. Serve immediately or place in freezer. Serve with Grandma Hiller’s sauce.
If you freeze pudding, remove from freezer and place in fridge to thaw the day before. Scoop out pudding into a bowl, top with sauce and microwave to heat through.

Grandma Hiller’s Caramel Sauce

2 Cups brown sugar
2 Cup boiling water
1 Cup cold water
4 Tablespoons cornstarch
2 Tablespoon butter
2 Tablespoon Grand Marnier (orange liqueur)

Directions for Sauce:
Place brown sugar in a heavy pot over medium heat. Stirring continually. Caramelize the brown sugar. The sugar will begin to melt and turn into a sticky thick mass. Do not burn!!! Or cook on too high of a heat!!!

Pour in boiling water over the sugar and continue to stir, until all the sugar has dissolved.

Add cornstarch to the cold water in a small bowl, stir. Add to the pot and stir continuously until the mixture comes to a boil and thickens.

Remove from heat and stir in butter and Grand Marnier liqueur.

Store in fridge in a covered jar. Lasts for 2 weeks in fridge.
Print Recipe:Christmas Pudding With Grandma Hiller's Sauce

In a large bowl combine potatoes, carrots, soft butter and brown sugar. I use my fingers to really mix the butter into the other ingredients.

Add lemon juice and zest.

Add beaten egg.

Add flour, baking soda, salt, and spices. Mix.

Add currants and raisins.

Add candied glace.

Add nuts.

Mix well.

This is a pudding mold but you can use mason jars or tin cans.

Grease the mold well with butter. Fill with pudding 3/4 full to allow room for expansion.

Grease mason jars. Fill with pudding to 3/4 full. Top with wax paper, secure with mason jar ring. Place in large pot with water coming up the sides to about 2 inches. Bring water to a gentle simmer. Place lid on pot and steam for about 3 hours. Watch water level and replace water as it evaporates.

Place mold in a large pot. Surround mold with 2 inches of water. Heat to boiling. Set to a gently simmer. Place lid on pot. Watch water level and replace as it evaporates. Steam for 3 hours.