Steamed Carrot Pudding
Total TimePrep: 20 min. Cook: 1-1/4 hours
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup each shredded carrots and peeled potatoes
- 1 cup each raisins, chopped dates and nuts
- VANILLA SAUCE:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups cold water
- 1/4 cup butter, cubed
- 2-1/2 teaspoons vanilla extract
- Dash ground nutmeg
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts.
- Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding.
- Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.
Nutrition Facts1 piece with 1/4 cup sauce: 570 calories, 28g fat (12g saturated fat), 92mg cholesterol, 760mg sodium, 75g carbohydrate (49g sugars, 5g fiber), 9g protein.
Apr 16, 2019
Wondering if this could be done in an instant pot???
Dec 27, 2010
I made this for Christmas dinner and it got great reviews. I left out the nuts, increased the raisins to 1 1/2 cups, and added 1/2 cup finely chopped dried apricots. I served it with brandied hard sauce. Yummy!