Steamed Carrot Pudding
Wed Aug 09 10:26 2023
Ingredients
- 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 shredded peeled carrots
- 1 cup shredded uncooked peeled potatoes
- 1 cup each raisins, chopped dates and nuts
- 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, 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.
- 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.
- 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.
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