Christmas Carrot Pudding Recipes Recipe For Zucchini

CHRISTMAS CARROT PUDDING

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.

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.

ZUCCHINI PUDDING CASSEROLE RECIPE - (4.1/5)

Steps:

• 1. Grease a 9 x 13 baking dish 2. In steamer, steam until tender peeled and sliced zucchini 3. Drain well 4. In large bowl mash zucchini 5. In another bowl mix well eggs, flour, salt, sugar, milk and hot pepper sauce. 6. Add to mashed zucchini 7. In a bowl blend melted butter and baking powder, 8. Add to zucchini mixture. 9. Pour into prepared baking dish 10 Bake uncovered 50-60 minutes 11. Let settle 5-10 minutes before cutting into squares

APPLE AND CARROT CHRISTMAS PUDDING

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.

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.

MOM'S CHRISTMAS CARROT PUDDING

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.