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Steamed Carrot Pudding With Vanilla Sauce

Chef.at.Home's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs), softened
  Eggs 2 , lightly beaten
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Shredded carrots 1 Cup (16 tbs)
  Peeled potatoes 1 Cup (16 tbs)
  Raisins 1 Cup (16 tbs)
  Chopped dates 1 Cup (16 tbs)
  Chopped nuts 1 Cup (16 tbs)
For vanilla sauce
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Cold water 2 Cup (32 tbs)
  Butter 1⁄4 Cup (4 tbs), cubed
  Vanilla extract 2 1⁄2 Teaspoon
  Ground nutmeg 1 Dash
Directions

In a large mixing bowl, cream the 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 deep kettle.
Add 1 in.of boiling water to the kettle; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean, replacing the water as needed.
Let the pudding 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, vanillaand nutmeg.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Carrot

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