It’s hard to believe another Christmas has come and gone and we still have a couple of jars of pudding left. We made a batch, two weeks before Christmas.
It’s such a treat to dig a jar out of the cupboard a month or two later, when you feel like something sweet and yummy after dinner. How much easier can it get with a ready made pudding. It lasts longer than a few months too, because we have eaten it over a year later. Still sealed, airtight, moist and really good.
Here’s a modified family recipe to can or bottle about 7 jars. The bulk of the ingredients are naturally gluten free, so it’s a good one.
You often see grated carrots and apples in cakes and puddings, but not potato’s, so this is a little different and it works.
4 cups flour
One cup of potato starch
1 cup of oat flour
1 1/2 cup of buckwheat flour
1/2 cup of sweet white rice flour
2 cups of apples
1 cup of carrots
2 cups of potato’s
2 cups of brown sugar
1 pound (454 g) butter
4 tsp baking soda
2 tsp xanthum gum
1/2 tsp Cloves
1 tsp cinnamon
1 tsp allspice
2 tsp nutmeg
2 tsp ginger
Sift all the dry ingredients
Peel the potato’s and carrots, then grate them. Grate the apples with skins on.
Cream the butter and brown sugar, beat in the eggs and add a little flour after each egg to prevent curdling.
Beat in the flour a little at a time, mixing well. Add to the grated carrots, apples and potato’s.
Mix well and spoon into about 7 wide mouth, sterilized jars, filling only 3/4 full for expansion of the pudding as it cooks.
Clean sides of jars with a spatula above the pudding line and wipe clean the tops of the jars for a good contact with the lids. Screw on tops.
Fill the canner with enough water to cover about 2 inches of the bottom of the jars on the rack.
Boil gently for 2 hours with out removing the lid.
Serve with rum sauce or cream and enjoy !