Carrot Plum Pudding With Hard Sauce Recipes

OLD FASHIONED CARROT PUDDING

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.

STEAMED CARROT PUDDING

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.

CARROT PUDDING

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.

TINY TIM'S PLUM PUDDING

Steps:

• Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE

Steps:

• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
• Beat all ingredients together until very well combined. Serve with pudding.

CARROT PLUM PUDDING WITH HARD SAUCE

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).

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE

Steps:

• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
• Beat all ingredients together until very well combined. Serve with pudding.

HARD SAUCE

Steps:

• Put ingredients in a food processor and mix until smooth and creamy. Put sauce in tightly covered jar. Refrigerate.
• Remove from refrigerator at least 1 hour before serving.

PLUM PUDDING AND SAUCE - DELICIOUS

Steps:

• Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding.
• PLUM PUDDING:Mix ingredients in order given.
• Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter.
• Cover mould with cover.
• Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on.
• Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low.
• Turn over on a plate.
• Can be frozen for later use.
• Serve hot.
• If cold heat in microwave.
• Must be eaten hot.
• SAUCE:.
• Boil Sauce ingredients except butter till thick.
• When thick add chunk of butter.
• SERVE: Slice heated Plum Pudding.
• On each slice pour some sauce and drizzle cream over it.
• Serve.