Old MacDonald's Potato Box Recipes
Christmas Carrot Pudding Ingredients Christmas Carrot Pudding 1 cup grated raw carrot 1 cup grated raw potato, (divided into two bowls) 1 tsp baking soda 1/2 cup butter 1 cup white sugar 1 cup sifted all purpose flour 1/2 cup seeded raisins 1/2 cup currants 1/2 tsp cloves 1/2 tsp nutmeg 1/2 tsp cinnamon Rum Sauce for Christmas Pudding 1 cup brown sugar 1 tbsp cold water 1 1/3 cup hot water 2 tbsp cornstarch 1 tbsp softened butter 1 tsp vanilla 1/2 cup rum Directions Christmas Carrot Pudding In a food processor, use a medium-sized shredding disc to shred the carrots and set aside. Shred the potatoes and divide the quantity in half, into two separate bowls. Mix 1 tsp of baking soda into one bowl of potatoes and set aside. In a small bowl, cream butter and sugar. In a large bowl, combine flour with cloves, nutmeg and cinnamon. Add the raisins and currants and flour the fruit well. With your hands, combine butter and sugar mixture with the flour and raisin mixture, adding in the carrots and potatoes (without the baking soda). Then add the potatoes with the soda last. Prepare for steaming by thoroughly buttering the inside of a metal pudding mold. Fill the container with the pudding mixture (ensure that it isn’t full so that there’s room for expansion). Use a standard mold with a lid that clamps snugly. (If you don’t have a pudding mold, put the pudding in a bowl and cover with aluminum foil.) Put the pudding mold into a large pot. Ensure that pot lid will fit tightly with the mold inside. Place a canning rack or a tin can inside the pot to raise the mold so that the water can circulate around it. Add enough water to the pot so that the mold will be covered halfway up its sides. Bring the water to a boil, then place the mold into the pot. Put lid on pot and lower the heat to a gentle boil. Steam the pudding for 3 hours. Check the water level and add more water if necessary. Rum Sauce for Christmas Pudding Place sugar and cold water into a heavy bottomed pot and stir until thoroughly combined. Add hot water and stir until well blended and melted. In a mug, combine cornstarch with enough cold water to create a slurry. Add the cornstarch slurry to the pot and bring to a boil. Continue cooking for 15 minutes, stirring all of the time. The sauce will thicken. Then add butter, vanilla and rum to sauce.

Old MacDonald's Potato Box Recipes

Christmas Carrot Pudding

Ingredients

Christmas Carrot Pudding
1 cup grated raw carrot
1 cup grated raw potato, (divided into two bowls)
1 tsp baking soda
1/2 cup butter
1 cup white sugar
1 cup sifted all purpose flour
1/2 cup seeded raisins
1/2 cup currants
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
Rum Sauce for Christmas Pudding
1 cup brown sugar
1 tbsp cold water
1 1/3 cup hot water
2 tbsp cornstarch
1 tbsp softened butter
1 tsp vanilla
1/2 cup rum

Directions

Christmas Carrot Pudding
In a food processor, use a medium-sized shredding disc to shred the carrots and set aside. Shred the potatoes and divide the quantity in half, into two separate bowls. Mix 1 tsp of baking soda into one bowl of potatoes and set aside.
In a small bowl, cream butter and sugar. In a large bowl, combine flour with cloves, nutmeg and cinnamon. Add the raisins and currants and flour the fruit well. With your hands, combine butter and sugar mixture with the flour and raisin mixture, adding in the carrots and potatoes (without the baking soda). Then add the potatoes with the soda last.
Prepare for steaming by thoroughly buttering the inside of a metal pudding mold. Fill the container with the pudding mixture (ensure that it isn’t full so that there’s room for expansion). Use a standard mold with a lid that clamps snugly. (If you don’t have a pudding mold, put the pudding in a bowl and cover with aluminum foil.)
Put the pudding mold into a large pot. Ensure that pot lid will fit tightly with the mold inside. Place a canning rack or a tin can inside the pot to raise the mold so that the water can circulate around it. Add enough water to the pot so that the mold will be covered halfway up its sides. Bring the water to a boil, then place the mold into the pot. Put lid on pot and lower the heat to a gentle boil. Steam the pudding for 3 hours. Check the water level and add more water if necessary.
Rum Sauce for Christmas Pudding
Place sugar and cold water into a heavy bottomed pot and stir until thoroughly combined. Add hot water and stir until well blended and melted. In a mug, combine cornstarch with enough cold water to create a slurry. Add the cornstarch slurry to the pot and bring to a boil. Continue cooking for 15 minutes, stirring all of the time. The sauce will thicken. Then add butter, vanilla and rum to sauce.