APPLE AND CARROT CHRISTMAS PUDDING
This is just like traditional Christmas pudding, but with less fat. The house smells great all day long. It's wonderful served with rum or cranberry sauce. For variations, try lemon or chocolate sauce. You can also line the mold with pecan halves or cranberries before filling. Be creative and add Christmas decorations to the plate before serving. The sky is the limit.
Provided by rosie
Categories World Cuisine Recipes European UK and Ireland English
Time 3h20m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold.
- Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 43.6 g, Cholesterol 89.1 mg, Fat 12.8 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 558.1 mg, Sugar 20.6 g
CHRISTMAS CARROT PUDDING
This is a traditional English steamed pudding, which I serve with Egg Nog Sauce. DH could care less about Christmas anything, except this. If I don't make this, I may as well pack my bags ... :) This is his dear Mom's recipe, just as she wrote it, I don't dare change it!
Provided by Gumboot Gourmet
Categories Dessert
Time 3h30m
Yield 2 mdeium puddings, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle a tablespoon of flour over fruit & mix, set aside.
- Grate carrot & potato, set aside.
- Cream sugar & butter, add egg & beat.
- Add carrot & 1/2 of potato.
- Mix well & add remaining flour & spices.
- Dissolve baking soda in remaining 1/2 of potato.
- Add to pudding & mix lightly.
- Add floured fruit & mix lightly.
- Add rum or brandy if using.
- Pour into large buttered pudding bowl.
- Cover with greased parchment or waxed paper.
- Cover with clean cotton cloth, tied down.
- This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
- Steam on stovetop for three hours, watching water level.
- Water should not come more than halfway up the bowl.
- At this point you can either serve it, refrigerate for a few days or put in the freezer.
- I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
- Steam for one hour before serving.
- Serve with egg nog sauce, or your favorite hard sauce.
MOM'S CHRISTMAS CARROT PUDDING
This is a tradition in my family and everyone looks forward to it. It's almost like a carrot cake and the sauce may sound a little odd but I never have it without it.
Provided by Narshmellow
Categories Dessert
Time 4h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Put everything for the pudding in a big bowl and mix it up so it is combined.
- Place batter in greased molds and carefully cover with tinfoil.
- You do not want any water falling over into the batter or it will be ruined.
- Put molds in a pot big enough to fit leaving a little room around the edges to pour the water into the pot.
- Fill the pot with water halfway up the side of the molds.
- Cover with lid and steam for 2 to 3 hours.
- Check to make sure the pot doesn't run dry.
- The pudding is done when it has a cake-like look to it.
- You may have to steam for a longer period of time.
- It is best to make this a few days ahead of time and cool it in a pantry or fridge so that the flavors may blend.
- Sauce: Combine sugar, cornstarch, salt, nutmeg, cinnamon, and allspice.
- Add water.
- Cook until thickens and clear looking.
- Add vinegar and stir.
- Make this the day you are going to serve.
CARROT-APPLE SIDE DISH
Whenever this dish makes an appearance at a family gathering or church potluck, folks always comment on the interesting combination of carrots and apple. Then they ask for the recipe!-Martina Knowles, Grand Forks, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.
Nutrition Facts : Calories 122 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 51mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.
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