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Christmas Pudding recipe

Decadent and rich, spiced sweet potatobaked pudding, laden with citron, raisins and currants, servedwith a warm hard sauce.

Recipe: Christmas Pudding

2 cups grated raw sweet potato1/2 cup margarine or butter, melted1/2 cup granulated sugar3 large eggs, separated and beaten2 cups milk1 cup water1/8 teaspoon ground cinnamon or to taste1/8 teaspoon ground cloves or to taste1/4 teaspoon ground nutmeg or to taste1/2 cup citron1/2 cup raisins1/2 cup currantsAll-purpose flourHard Sauce:1/2 cup butter
1 cup granulated sugar
1/4 cup brandy, bourbon or whiskey
1 large egg white
Freshly grated nutmeg

  • Preheat the oven to 350°F (175°C).
  • In a food processor grate the sweet potato.
  • In a large bowl cream the margarine andsugar together. Add the egg yolks to the sugar mixture, mixingwell. Gradually add the milk and water, beating thoroughly. Addthe grated sweet potato and mix well. Add the cinnamon, clovesand nutmeg.
  • Dredge the fruit in flour and add to thesweet potato mixture.
  • Fold in the stiffly beaten egg whites.
  • Pour into a greased baking dish.Bake for 1 hour and 30 minutes.
  • Serve with Hard Sauce.
  • For Hard Sauce: In a medium bowl creamthe butter and sugar. Add the brandy and mix well. Blend in theegg white. Serve over the Christmas Pudding and sprinkle withnutmeg.

    Makes 6 servings.

    Recipe From: The Sweet Potato Cookbookby Leneice North Talmadge.

    Recipe provided courtesy of North CarolinaSweetpotato Commission.

    How to make Christmas Pudding

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    If you prefer a lighter, fruity Christmas pudding, share Sarah Cook’s family recipe, which makes thr Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

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