This Carrot Pudding is an old-fashioned steamed pudding made with very plain, simple ingredients – it doesn’t get much more plain than grated carrots and shredded potato!
This pudding is less rich and sweet than a traditional plum pudding. The blend of spices gives this pudding its flavor. Well, that and rum-soaked raisins!
Steamed puddings are not difficult to make but they do take a little time since they steam slowly in a pot of hot water for several hours. They can be made in a decorative mould such as I have used for the pudding in these photographs or a simple tin can can be used. The benefit of a special mould is that it has a cover that locks on to the top of the base of the mould to hold in the steam as the pudding cooks. However, a double layer of tin foil secured with string can do the same trick with puddings made in cans.
For this recipe, I grate the carrots and shred the potatoes. As a frame of reference, this is the size of shredder I use for the potatoes.
And, for the carrots, I use a finer grater to achieve this degree of coarseness of grated carrots.
This pudding is easily made gluten-free. Simply replace the 1 1/2 cups all-purpose flour with an equal amount of Gluten-Free 1-to-1 baking flour, such as Bob’s Red Mill brand.
Add a dusting of confectioner’s sugar (aka icing sugar or powdered sugar) at time of serving, if desired.
Serve this pudding warm with brown sugar sauce or eggnog sauce.
You can find my recipe for the brown sugar sauce in the link at the end of this posting for traditional plum pudding. And, the recipe for the eggnog sauce, can be found in the link for my steamed cranberry pudding.
[Printable recipe follows at end of posting]
Ingredients:
1 cup sultana raisins
2 tbsp rum
1½ cups all-purpose flour
½ tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp cinnamon
¼ tsp allspice
1/8 tsp nutmeg
Pinch cloves
½ cup butter, softened at room temperature
1 cup granulated sugar
1 tsp. vanilla
1 large egg
1 cup peeled and grated raw carrots
1 cup peeled and shredded raw potatoes
Method:
In small bowl, sprinkle the rum over the raisins. Set aside.
Sift dry ingredients together. Set aside.
In large bowl of stand mixer, cream the butter and sugar. Beat in the vanilla and egg. Stir in the grated carrots and shredded potatoes. Mix well to combine. Stir in dry ingredients and then the raisins.
Spoon batter into greased 6-cup pudding mould. Cover with lid.
Place pudding mould on wire rack in a large stock pot. Add boiling water to come halfway up the sides of the mould. Cover steamer pot with lid and bring the water to a full boil then immediately reduce the heat to a gentle boil. Steam the pudding over medium-low heat for approximately 3½ – 4 hours or until pudding is firm to the touch and cake tester inserted into centre of pudding comes out clean. (NOTE: Add more water to pot as necessary to maintain the water level at about the half-way point on the pudding mould during the entire steaming process.)
Remove mould from water bath and place on wire rack and let rest for 20 minutes then turn pudding out onto serving dish and serve warm with brown sugar sauce or eggnog sauce.
Yield: Apx. 10-12 servings
Yield: Apx. 10-12 servings
Rum-soaked raisins combine with grated carrots and shredded potatoes and spices to make a flavorful steamed pudding that is perfect with brown sugar sauce or eggnog sauce.
Ingredients
- 1 cup sultana raisins
- 2 tbsp rum
- 1½ cups all-purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp allspice
- 1/8 tsp nutmeg
- Pinch cloves
- ½ cup butter, softened at room temperature
- 1 cup granulated sugar
- 1 tsp. vanilla
- 1 large egg
- 1 cup peeled and grated raw carrots
- 1 cup peeled and shredded raw potatoes
Instructions
- In small bowl, sprinkle the rum over the raisins. Set aside.
- Sift dry ingredients together. Set aside.
- In large bowl of stand mixer, cream the butter and sugar. Beat in the vanilla and egg. Stir in the grated carrots and shredded potatoes. Mix well to combine. Stir in dry ingredients and then the raisins.
- Spoon batter into greased 6-cup pudding mould. Cover with lid.
- Place pudding mould on wire rack in a large stock pot. Add boiling water to come halfway up the sides of the mould. Cover steamer pot with lid and bring the water to a full boil then immediately reduce the heat to a gentle boil. Steam the pudding over medium-low heat for approximately 3 ½ - 4 hours or until pudding is firm to the touch and cake tester inserted into centre of pudding comes out clean. (NOTE: Add more water to pot as necessary to maintain the water level at about the half-way point on the pudding mould during the entire steaming process.) Remove mould from water bath and place on wire rack and let rest for 20 minutes then turn pudding out onto serving dish and serve warm with brown sugar sauce or eggnog sauce.
- Copyright My Island Bistro Kitchen
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https://myislandbistrokitchen.com/2016/12/12/steamed-carrot-pudding-recipe/
For other recipes of steamed puddings and for the brown sugar and eggnog sauce recipes, follow these links:
Traditional Plum Pudding with Brown Sugar Sauce
Steamed Cranberry Pudding with Eggnog Sauce
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