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Old Fashioned Steamed Carrot Pudding Recipe


Steamed puddings have been popular for hundreds of years, and most experts agree that they originated in Great Britain. Since many of the first settlers on the North American continent were from England, and steamed pudding is thought to have been served on the first Thanksgiving, it is only right to serve a steamed pudding as one of the dessert offerings on Thanksgiving, as well as at Christmas and New Year’s celebrations. The good news is that steamed puddings can be made ahead; in fact, according to a BellaOnline reader from the UK, should be made at least 6 weeks before serving, wrapped tightly in waxed paper and then foil, and stored in a cool, dark place to “mature.”. Although the puddings can be reheated in the microwave, it’s much better when they are reheated by steaming. Most steamed puddings are served with a rich warm buttery sauce, and some also include what is called “hard sauce,” a butter sugar concoction that is thick enough to pipe on top of each serving. Alternately, steamed puddings an be served with whipped cream or light custard.
””
The following Old Fashioned Steamed Carrot Pudding is moist and delicious, and will evoke memories of childhood from those guests over 50; the pudding may be a new experience for those under 50, but it will be a great culinary experience that will warrant repeating in years to come.

12 Servings

1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 cup raw, finely grated carrots
1 cup chopped dates
1 cup chopped walnuts
3/4 cup raisins

1 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 1/2 cups dry bread crumbs

Sauce:
1 cup brown sugar
2 tablespoons flour
1/2 cup butter
1 cup water
1 teaspoon vanilla, or substitute 2 tablespoons of rum, brandy, or liqueur such as Amaretto
  1. Spray an 8-10 cup pudding basin or mold (a Bundt pan also works) with non-stick spray; set aside.

  2. Cream the butter and sugars; add the eggs and beat until light and fluffy.

  3. Add the carrots, dates, walnuts, and raisins.

  4. Mix the flour, baking soda, salt, cinnamon, cloves, and nutmeg; pour into the carrot mixture and mix well.

  5. Stir in the breadcrumbs.

  6. Pour the mixture into the prepared mold.

  7. Spray a piece of aluminum foil and spray with non-stick spray; cover the mold tightly with the foil.

  8. Place the mold in a steamer and steam 3 hours.

  9. Remove from the steamer, let cool 15 minutes, then unmold onto a serving platter.

  10. If making ahead, cover tightly with plastic wrap, wrap in a layer of foil, and freeze or refrigerate. When ready to serve, place back in the mold and steam until heated through.

  11. Sauce: Mix the brown sugar, and flour until there are no lumps; add the butter and microwave until melted and bubbly, stirring every minute. Alternately, heat in a saucepan on the stovetop.

  12. Whisk in the water and microwave until boiling.

  13. Stir in the flavoring or liqueur, and pour over each serving of warm pudding.

Amount Per Serving
Calories 537 Calories from Fat 209
Percent Total Calories From:
Fat 39% Protein 5% Carb. 56%

Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 11 g
Cholesterol 77 mg
Sodium 534 mg
Total Carbohydrate 76 g
Dietary Fiber 1 g
Sugars 17 g
Protein 6 g

Vitamin A 65% Vitamin C 3% Calcium 0% Iron 13%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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