CHRISTMAS PUDDING RECIPE WITH LEMON SAUCE
Steps:
- 1.) Combine carrots potatoes suet, raisins, currants and peel. Measure flour salt soda and spices. Sift over fruit and veggies. Add brown sugar. Add lemon rind and juice. Add eggs and milk. Blend well with spoon. 2.) Spoon into well greased 1 1/2 quart pudding bowl. Cover with greased and creased foil. 3.) Steam for 4 hours (keep adding water as it will steam out. When pudding bowl in pot you must have something protecting it from the bottom of the pot as the bowl might crack). 4.) Day of serving pudding, steam pudding again for a couple of hours. Tip onto serving plate, pour liqueur over and light on fire for oohhhs and aaahhhs! Lemon Sauce 1.) On medium to low heat measure sugar into saucepan. Add eggs and beat by hand with whisk. Add butter lemon juice and rind. Stir in boiling water. 2.) Cook until thick and smooth, stirring with metal whisk. 3.) Serve in pouring container. We've always had another container with not too sugary whipping cream (unwhipped, but whipped would be nice too) as it cuts the intensity of the desert for some people. This is a pretty intense desert but sooooooo good. Mum also used to make an orange flan as well which was a cool and fresh counterpart to this heavy and lemony desert. Yes, it was normal to have two desserts in one sitting. That's when washing dishes becomes a necessity to get over the clutches of the gobble (sleep inducing tryptophan which is in turkey, and top that off with a rich desser, we're all goners!).
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