CARROT PUDDING
This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!
Provided by Joyce Rehagen
Categories Desserts Custards and Pudding Recipes
Yield 7
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
- Steam the cake for 2 hours. Serve warm.
- Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
Nutrition Facts : Calories 551.6 calories, Carbohydrate 93.8 g, Cholesterol 58.2 mg, Fat 19.9 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 12.3 g, Sodium 295.5 mg, Sugar 70.5 g
WALNUT PUDDING
THIS RECIPE brings back many warm memories of the important people in my life. My grandmother always made this pudding for holiday gatherings...my mother served it to us often as we were growing up...and now I make it as a special treat for my family. -Peggy Foster, La Plata, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small heavy skillet, combine sugar, flour and baking soda; cook and stir over medium heat until light brown. Reduce heat to low; gradually stir in milk. Cook and stir until thickened and bubbly. Stir in nuts. Pour into two serving dishes. Chill. Garnish with whipped cream and walnuts if desired.
Nutrition Facts : Calories 590 calories, Fat 26g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 435mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 2g fiber), Protein 17g protein.
STEAMED CARROT PUDDING
This recipe has been in my family for at least three generations, passed down from my Canadian grandmother. It's been a favorite wintertime dessert for us and always included for Easter dinner and other holiday meals. -Ann Searcey, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- 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 Facts : Calories 570 calories, Fat 28g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 760mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 5g fiber), Protein 9g protein.
CARROT AND WALNUT PUDDINGS
I love steamed puddings, and little individual ones are so fun. These are like little steamed carrot cakes, an they fit well into my Pampered Chef glass cups. I really like that with this recipe the puddings steam in the oven rather than on the stove top. You could add raisins or sultanas if you wanted to. From Delicious magazine.
Provided by Ppaperdoll
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180 degrees C, gas mark 4. Grease 6 150ml individual pudding basins or ramekins. In a large bowl, mix flour, baking powder, oil, carrot, sugar, eggs, 1tsp vanilla extract and golden syrup. with an electric mixer 2-3 minutes until combined. Stir in walnuts and divide pudding mixture between basins. Cover each basin with a greased circle of baking paper. Fold a single pleat into 6 larger discs of baking paper (to allow for expansion). Place these discs on top of each pudding basin and tie with string.
- Place basins in a roasting tin and fill tin with enough boiling water to come halfway up the sides of the basins. Bake in oven 1 hour. Remove puddings from tin and set aside to cool about 5 minutes.
- While puddings are cooling, put mascarpone to a small bowl. Sift in icing sugar and add lemon zest and vanilla extract. Stir combine. Chill in fridge until ready to use.
- To serve, turn puddings onto plates and top with a dollop of the mascarpone mixture, drizzled with golden syrup and sprinkled with walnuts.
Nutrition Facts : Calories 550.6, Fat 31, SaturatedFat 4, Cholesterol 62, Sodium 160.9, Carbohydrate 62.9, Fiber 2.2, Sugar 34, Protein 8
OLD FASHIONED CARROT PUDDING
I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.
Provided by Carol Shorter Hicks
Categories World Cuisine Recipes European UK and Ireland English
Time 4h20m
Yield 12
Number Of Ingredients 18
Steps:
- In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
- Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
- To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.3 g, Cholesterol 3.1 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 268.7 mg, Sugar 38.3 g
CARROT PLUM PUDDING WITH HARD SAUCE
This is a healthier version of plum pudding which I believe I originally found in an Adelle Davis book. It is a part of my Christmas tradition which I love.
Provided by Donna Matthews
Categories Dessert
Time 3h30m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dry ingredients in bowl.
- Toss raisins and walnuts into flour mixture.
- Break eggs into a large bowl.
- Beat well.
- Gradually add melted butter, continueing to beat.
- Stir in flour mixture, grated carrots, and grated potatoes.
- Pour into well greased 6 cup pudding mold or large heat-proof bowl.
- Cover tightly with a double layer of foil, securing with a string.
- Place on wire rack in the bottom of a deep pot or canning kettle.
- Add boiling water to the pot until it reaches half way up the side of the mold.
- Steam over low heat for 2 to 2 1/2 hours, until tester inserted into pudding comes out clean and top of pudding is firm to the touch.
- Check water level in pot occasionally, adding more boiling water if needed.
- Remove foil from mold.
- Let pudding rest in pan for 10 minutes before turning out onto a wire rack.
- When completely cool, wrap in foil and store in refrigerator for up to 2 weeks or in freezer.
- If frozen, let thaw before heating.
- To reheat, return pudding to mold, cover and steam for about 1 hour or until heated through.
- Serve warm with hard sauce.
- For hard sauce:.
- Thoroughly Cream butter and sifted confectioners sugar together.
- Add 1-2 teaspoons vanilla (or rum or brandy) and beat well.
- Spread in 8x8" pan and place in refrigerator to harden.
- Cut into small squares to serve on warm slices of the pudding.
- The hard sauce could also be chilled in individual butter molds; or a bowl to be spooned onto the pudding in lumps.
- Note: For a dramatic entrance, just before serving, I soak a few sugar cubes in almond extract. Then I place them together on top the pudding, light them with a match, turn out all the lights, and deliver the flaming pudding to the table (usually accompanied by a Happy Birthday song to Jesus).
Nutrition Facts : Calories 663.7, Fat 29.4, SaturatedFat 13, Cholesterol 94.8, Sodium 497, Carbohydrate 98.7, Fiber 3.2, Sugar 76.4, Protein 6.7
GAJAR HALWA (CARROT AND CARDAMOM PUDDING)
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.
Provided by Brigid Washington
Categories custards and puddings, dessert
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
- Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
- Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams
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