Savoury Carrot Pudding 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.

CARROT PUDDING (SAVOURY)

Steps:

• Preheat oven to 250F.
• Butter a 1 1/2 quart souffle dish or pan.
• Puree carrots, eggs, sugar, flour, vanilla, butter and nutmeg in blender until smooth.
• Pour into prepared souffle dish or pan.
• Bake for 40 minutes.
• Mix cornflakes, nuts, brown sugar and soft butter; sprinkle on top of souffle.
• Bake 10 minutes longer to caramelize slightly.

SAVOURY CARROT PUDDING

Steps:

• Grate the carrots and place in a saucepan with half the vegetable stock and the butter. Cover and simmer for 15 mins, the carrots should be really tender.
• add the parsley and soy and liquidise until smooth. If it is too thick add some of the remaining stock.
• Season the purée and spread in the bottom of a greased oven proof dish.
• Melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the milk and continue stirring for another 2 minutes.
• Remove the pan from the heat and beat in the eggs, followed by the cheese. Season if desired and pour over the carrot puree.
• bake at 180C/350F for 45 mins, the top layer should be just set.

STICKY CARROT PUDDINGS

Steps:

• Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins.
• Soak raisins in the hot water until plump, about 15 minutes. Drain.
• Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla. Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts, and raisins.
• Pour into ramekins, filling each three-quarters full. Bake on a rimmed baking sheet until just set, about 30 minutes.
• Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. Turn puddings out onto dishes. Spoon about 1/4 cup toffee sauce over each, and garnish with carrot ribbons.