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Christmas Carrot Pudding With Apricots

Canadian.Recipes's picture
  Seeded raisins 1 Cup (16 tbs) (About 250 Milliliter)
  Currants 3⁄4 Cup (12 tbs) (About 175 Milliliter)
  Quartered candied cherries 3⁄4 Cup (12 tbs) (About 175 Milliliter)
  Chopped mixed candied peel 1⁄2 Cup (8 tbs) (About 125 Milliliter)
  Chopped dried apricots 1⁄3 Cup (5.33 tbs)
  Coarsely grated orange rind 1⁄4 Cup (4 tbs) (About 50 Milliliter)
  All purpose flour 1 1⁄2 Cup (24 tbs) (About 375 Milliliter)
  Baking soda 1 Teaspoon (About 5 Milliliter)
  Cinnamon 1 Teaspoon (About 5 Milliliter)
  Salt 1⁄2 Teaspoon (About 2 Milliliter)
  Nutmeg 1⁄2 Teaspoon (About 2 Milliliter)
  Allspice 1⁄4 Teaspoon (About 1 Milliliter)
  Butter 1⁄2 Cup (8 tbs), softened (About 125 Milliliter)
  Packed brown sugar 1 1⁄4 Cup (20 tbs) (About 300 Milliliter)
  Grated peeled carrots 1 Cup (16 tbs) (About 250 Milliliter)
  Grated peeled apples 1 Cup (16 tbs) (About 250 Milliliter)
  Orange liqueur/About 25 ml of orange juice 2 Tablespoon

In bowl, toss together raisins, currants, cherries, candied peel, apricots and orange rind.
Stir together flour, baking soda, cinnamon, salt, nutmeg and allspice; sprinkle about one quarter over fruit mixture and toss lightly.
Set aside.
In large bowl, beat butter with sugar until light and fluffy; stir in half of the remaining flour mixture.
Stir in carrots and apples.
Stir in orange liqueur, then remaining flour mixture.
Stir in fruit mixture just until combined.
Line bottom of greased 6 cup (1.5 L) pudding bowl with circle of greased waxed paper.
Pack batter in evenly.
Cover batter with circle of greased waxed paper.
Make 1 inch (2.5 cm) pleat across middle of large piece of foil and place over bowl.
Press sides down; trim edge, leaving 2 inch (5 cm) overhang.
Tie string securely around top of bowl; fold foil overhang up over string.
Place bowl on rack in large saucepan; pour in enough boiling water to come two thirds up side of bowl.
Cover and simmer over medium low heat, adding water as needed to maintain level, for 2-1/2 to 3 hours or until cake tester inserted into center comes out clean.
Let stand for 10 minutes.
Loosen edge with knife; turn out onto serving plate.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3903 Calories from Fat 848

% Daily Value*

Total Fat 97 g148.8%

Saturated Fat 59.1 g295.6%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 2646.2 mg110.3%

Total Carbohydrates 755 g251.8%

Dietary Fiber 46.6 g186.6%

Sugars 504.6 g

Protein 34 g68.1%

Vitamin A 907.2% Vitamin C 359.4%

Calcium 77.1% Iron 104.3%

*Based on a 2000 Calorie diet

Christmas Carrot Pudding With Apricots Recipe