Carrot Pudding

Carrot pudding is the traditional Christmas dessert of my youth. It is a spiced Christmas pudding that is rich and luscious.

I have posted it before but not in Yummly format so what the heck, here it is again from this Christmas’ dinner.

Start by grating the carrots and apples.

Take 15 ml (1 tablespoon) of the flour and set it aside (you will use it later to coat the raisins).

Mix the flour, baking powder, salt, cloves, nutmeg and cinnamon together.

Cream the butter and then add the brown sugar and mix well.

Add 1/3 of the dry ingredients, then 1/2 of the rum, 1/3 of the dry ingredients, the last of the rum and then the last of the dry ingredients, mixing after each addition.

Toss the raisins in the reserved flour. Blend the raisins, carrots and half the apples into the batter.

Mix the baking soda with the remaining apples and fold into the batter.

Put the batter in a greased 1 1/2 litre (1 1/2 quart) oven proof bowl or mould.

Cover the mold tightly with foil and steam it for 5 hours.

I served it with butterscotch pudding sauce this year. Recipe in the next post.

The Verdict

This is a rich, heavy Christmas pudding but it isn’t as heavy as plum pudding. The spice mixture screams Christmas and takes me back to my childhood Christmases. I love it.

The Old Fat Guy

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Yum

Carrot Pudding

Yield: 8 servings

Ingredients

• 300 ml (1 1/4 cup) grated carrot
• 375 ml (1 1/2 cup) grated apple
• 250 ml (1 cup) all purpose flour
• 10 ml (2 teaspoon) baking powder
• 5 ml (1 teaspoon) salt
• 3 ml (1/2 teaspoon) cloves
• 3 ml (1/2 teaspoon) nutmeg
• 3 ml (1/2 teaspoon) cinnamon
• 50 ml (1/4 cup) butter
• 250 ml (1 cup) brown sugar
• 50 ml (1/4 cup) rum
• 175 ml (3/4 cup) raisins
• 5 ml (1 teaspoon) baking soda

Instructions

1. Take one tablespoon out of the flour and set aside.
2. Mix flour, baking powder, salt, clove, nutmeg and cinnamon together.
3. Cream butter.
4. Add the brown sugar to the butter and mix well.
5. Add 1/3 of the dry ingredients, 1/2 of of the rum, 1/3 of the dry ingredients, the remaining rum then the remaining dry ingredients, mixing after each addition.
6. Toss the raisins in the reserved flour.
7. Fold the raisins, carrots and 1/2 of the apples into the batter.
8. Mix the remaining apples with the baking soda and fold the mixture into the batter.
9. Put the batter in a greased 1 1/2 litre (1 1/2 quart) oven proof bowl or mould.
10. Cover tightly with foil.
11. Steam the pudding for 5 hours.
12. Serve with your favourite dessert sauce.

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