Name: Steamed Carrot Pudding
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -; VANILLA SAUCE: -; 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Steamed Carrot Pudding

1. 1/2 cup butter, softened -

2. 1/2 cup sugar -

3. 2 large eggs, room temperature, lightly beaten -

4. 1 teaspoon vanilla extract -

5. 1 cup all-purpose flour -

6. 1 teaspoon baking powder -

7. 1 teaspoon baking soda -

8. 1 teaspoon salt -

9. 1 teaspoon ground cinnamon -

10. 1/2 teaspoon ground nutmeg -

11. 1/4 teaspoon ground cloves -

12. 1 cup shredded peeled carrots -

13. 1 cup shredded uncooked peeled potatoes -

14. 1 cup each raisins, chopped dates and nuts -

15. VANILLA SAUCE: -

16. 1/2 cup sugar -

17. 2 tablespoons cornstarch -

18. 1/4 teaspoon salt -

19. 2 cups cold water -

20. 1/4 cup butter, cubed -

21. 2-1/2 teaspoons vanilla extract -

22. Dash ground nutmeg -

How to cook deliciously - Steamed Carrot Pudding

1. Stage

In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the eggs and vanilla. Combine the dry ingredients and spices; gradually add to the creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts.

2. Stage

Pour the mixture into a well-greased 6-cup pudding mold or metal gelatin mold. Cover it with foil. Place the pan on a rack in a stockpot. Add 1 inch of boiling water to a stockpot; cover and boil it gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing the water as needed. Let it stand for five minutes before unmolding.

3. Stage

Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in the water until smooth. Bring it to a boil over medium heat; cook and stir it for 1 to 2 minutes or until thickened. Remove it from the heat. Stir in the butter, vanilla and nutmeg. Serve the sauce with warm pudding.