Taste of Home
Steamed Carrot Pudding
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
YIELD: 8 servings.
This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio
Ingredients
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1/2 cup butter, softened
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1/2 cup sugar
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2 large eggs, room temperature, lightly beaten
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1 cup shredded peeled carrots
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1 cup shredded uncooked peeled potatoes
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1 cup each raisins, chopped dates and nuts
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VANILLA SAUCE:
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1/2 cup sugar
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2 tablespoons cornstarch
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1/4 teaspoon salt
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2 cups cold water
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1/4 cup butter, cubed
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2-1/2 teaspoons vanilla extract
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Dash ground nutmeg
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients and spices; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts.
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2.
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. 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.
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3.
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 sauce with warm pudding.
Nutrition Facts
1 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.
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