Moist Christmas Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4oz carrots (after peeling)
  • 4oz potatoes (after peeling)
  • 4oz finely-chopped suet
  • 4oz currants
  • 4oz sultanas
  • 2oz candied peel
  • 2oz flour
  • 2oz soft white breadcrumbs
  • 2oz brown sugar
  • 1 tablespoon black treacle


    Boil the carrots and potatoes until tender. Drain and mash them well while still hot. Add all dry ingredients and treacle, and mix well. Put in a buttered basin, cover with greaseproof paper and cloth. Boil for six hours. Re-boil for two hours just before using, if stored. But eat within 2-3 weeks of making.