Christmas Carrot Pudding

Ingredients:

• 1 cup grated carrot
• 1 cup grated potato
• 1 cup flour, divided
• 1 cup sugar
• 1 cup fruit cake fruit
• 1/2 cup butter
• 1/2 teaspoon clove
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 egg
• 2 -3 tablespoons rum (optional) or 2 -3 tablespoons brandy (optional)

Directions:

1. Sprinkle a tablespoon of flour over fruit & mix, set aside.
2. Grate carrot & potato, set aside.
3. Cream sugar & butter, add egg & beat.
4. Add carrot & 1/2 of potato.
5. Mix well & add remaining flour & spices.
6. Dissolve baking soda in remaining 1/2 of potato.
7. Add to pudding & mix lightly.
8. Add floured fruit & mix lightly.
9. Add rum or brandy if using.
10. Pour into large buttered pudding bowl.
11. Cover with greased parchment or waxed paper.
12. Cover with clean cotton cloth, tied down.
13. This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
14. Steam on stovetop for three hours, watching water level.
15. Water should not come more than halfway up the bowl.
16. At this point you can either serve it, refrigerate for a few days or put in the freezer.
17. I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
18. Steam for one hour before serving.
19. Serve with egg nog sauce, or your favorite hard sauce.

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Gluten Free Rhubarb Pudding Cake

Ingredients:

• cooking cooking spray
• 250 ml vegan plain yogurt (I used vanilla coconut yogurt.)
• 1 tablespoon chia seeds (or Egg Replacer for one egg)
• 3/4 cup raw sugar (I used coconut sugar)
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free flour or 1 1/2 cups rice flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups rhubarb, sliced into 1/4-inch-thick pieces

Directions:

1. In a small bowl, mix 1 Tbsp chia seeds and 3 Tbsp water and set aside for at least 15 minutes. Or use Egg Replacer for one egg.
2. Preheat the oven to 350°F/180°C Lightly coat an 8-inch square baking pan with cooking spray. Set aside.
3. In a large bowl, mix the yogurt, chia seed mixture, sugar and vanilla.
4. Add the flour, salt, baking powder, and baking soda and mix well. Stir in the rhubarb slices.
5. Transfer the batter into the prepared pan and bake for 40 – 50 minutes. A cake tester should come out with just a few moist crumbs clinging to it.
6. You can serve the cake warm (after cooling about 10 minutes) or cold. Don’t forget to infuse love before serving!

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