First Church Christmas Pudding Recipe
Ingredients
| Carrots | 2 Cup (32 tbs), grated | |
| Potatoes | 2 Cup (32 tbs), grated | |
| Flour | 3 Cup (48 tbs) | |
| Brown sugar | 2 Cup (32 tbs) | |
| Suet | 2 Cup (32 tbs) | |
| Raisins | 2 Cup (32 tbs) | |
| Currants | 2 Cup (32 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| Cloves | 3⁄4 Teaspoon | |
| Orange juice | 2⁄3 Cup (10.67 tbs) |
Nutrition Facts
Serving size
Calories 2189 Calories from Fat 1036
% Daily Value*
Total Fat 115 g177%
Saturated Fat 63.4 g316.8%
Trans Fat 0 g
Cholesterol 81.6 mg27.2%
Sodium 1242.2 mg51.8%
Total Carbohydrates 285 g94.9%
Dietary Fiber 13.8 g55%
Sugars 165.5 g
Protein 18 g37%
Vitamin A 216.1% Vitamin C 122.2%
Calcium 13.6% Iron 45.4%
*Based on a 2000 Calorie diet
Directions
Add baking soda to potatoes and mix all above until well mixed.
Use a 9 x 13" dish, lined on the bottom with brown paper, greased.
Steam 3 hours at 250°F.
This may be halved.
Chef
