How to Make Christmas Pudding? – Christmas Special Recipes – Viji’s Food Recipes

Christmas Pudding


Carrots   –  55 gm  (grated)

Potatoes   –   75 gm  (grated)

Nuts  –   35 gm (chopped)

Soda bicarbonate  –   1/4 tsp

Nutmeg  –   1/4 tsp

Salt   –   a pinch

Refined flour  – 50 gms

Raisins  – 55 gm

Dates   – 55 gm

Butter  – 50 gm

Sugar  – 50 gm

Cinnamon  – 1/4 tsp (powder)

Cloves  – 1/4 tsp (powder)


Mix together grated carrots, potatoes, chopped raisins, dates, nuts  and sugar and butter.

Mix together soda, cinnamon, cloves, nutmeg, salt and flour.

Add to first mixture.

Put into a greased bun tin.

Steam for about 2 hours.

Serve with vanilla sauce or hard sauce.


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For Fatless Sponge

Flour  –  95 gm

Grain sugar  – 95 gm

Eggs  – 3


Filling :

Oranges  – 2

Chickoos  – 2

Apples  – 2

Bananas  – 2

Dried apricots  (Soak in water for 1 to 1  1/2 hours, remove seeds and cut into bits )  – 110 gm



Fresh cream  –   200 to  250 gm

Grain sugar for syrup  –  75  to  100 ml

Jam  –   25 gm

Brandy  –  50 to 75 ml

Cherries  –  a few

Castor sugar  – 2 tsp


Make a fatless sponge by whipping grain sugar, eggs and flour.

Cut the sponge cake into half, sandwich the jam and cut into cubes.

Peel the fruits and dice.

Arrange the sponge cake cubes in an oval dish and soak in the thin sugar syrup and brandy.

Arrange all the fruits in layers over the cake.

Whip cream and sugar. Add flavouring and pile on top.

Decorate with cherries on top.



Stewed dried apricot can be added to the fruits.

Egg whites stiffly beaten with sugar can be used to decorate instead of whipped cream.

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