Sticky Carrot Puddings Recipes

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OLD FASHIONED CARROT PUDDING



Old Fashioned Carrot Pudding image

I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.

Provided by Carol Shorter Hicks

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 4h20m

Yield 12

Number Of Ingredients 18

½ cup shortening
1 cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup grated carrots
1 cup raisins
1 cup chopped walnuts
¾ cup white sugar
1 ½ teaspoons cornstarch
1 pinch salt
1 ¼ cups hot water
3 ½ teaspoons butter
3 ½ teaspoons lemon juice
1 ½ teaspoons vanilla extract

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.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.3 g, Cholesterol 3.1 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 268.7 mg, Sugar 38.3 g

STICKY TOFFEE (& CARROT) PUDDING WITH RICH TOFFEE SAUCE



Sticky Toffee (& Carrot) Pudding With Rich Toffee Sauce image

I tried a slight turn on the original recipe by adding figs, grated carrot and pecan nuts. I love carrot and pecan cake and thought the two would mix. It turned out lovely especially served with Vanilla Ice Cream. The sauce is nice with added sliced Bananas or Apples, use your imagination!

Provided by Gina5674

Categories     Sauces

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup dates, chopped
1/4 cup fig, chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar
2 eggs, beaten
1 1/2 cups self raising flour, sieved
2 small carrots or 1 large carrot, finely grated
1/2 cup shelled pecan nuts
3 tablespoons butter
1 1/4 cups double cream or 1 1/4 cups whipping cream
1 tablespoon golden syrup
1 tablespoon treacle
1 teaspoon vanilla extract
1/4 cup shelled pecan nuts (optional)

Steps:

  • For the Pudding.
  • Preheat oven at 180 oC.
  • Place the dates and figs in a bowl with the bicarbonate of soda and cover with boiling water, set aside till needed.
  • Cream the butter and sugar until well blended add the beaten eggs gradually to resemble a smooth mixture.
  • Fold in the flour.
  • Add date, fig and water mixture and blend throughly.
  • Add grated carrot and nuts.
  • Pour into a greased cake tin or latex mould.
  • Bake for 30 to 40 minutes until a skewer comes out clean.
  • Toffee Sauce.
  • Place butter, cream, syrup, treacle and vanilla extact in a saucepan.
  • Melt over medium heat until it comes to the boil, stirring frequently.
  • Add nuts and fruit, if required.
  • Simmer for 5 minutes.
  • Serve Pudding with lashings of sauce and vanilla ice cream.
  • Heat sauce prior to serving if it has cooled down.

Nutrition Facts : Calories 499.6, Fat 27.4, SaturatedFat 14, Cholesterol 122.9, Sodium 263.4, Carbohydrate 60.4, Fiber 2.5, Sugar 36.8, Protein 5.8

STICKY CARROT PUDDINGS



Sticky Carrot Puddings image

Our modern rendition of carrot pudding is moist, dense, and fragrant with cinnamon, cardamom, and vanilla -- and topped with toffee sauce and candied carrot ribbons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, softened, plus more for ramekins
2/3 cup golden raisins
1/2 cup boiling-hot water
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground pepper
1 cup packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups finely grated peeled carrots (2 to 3 medium)
1/3 cup shelled unsalted roasted pistachios, coarsely chopped
Toffee Sauce for Sticky Carrot Pudding
Candied Carrot Ribbons

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.

TOFFEE SAUCE FOR STICKY CARROT PUDDING



Toffee Sauce for Sticky Carrot Pudding image

Spoon this toffee sauce over our Sticky Carrot Puddings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 5

1 stick (8 tablespoons) unsalted butter
1 vanilla bean, halved lengthwise
2 cups heavy cream
2 cups packed dark-brown sugar
1/2 teaspoon coarse salt

Steps:

  • Melt butter in a medium saucepan over medium heat. Scrape in vanilla seeds, and add bean. Whisk in cream, sugar, and salt. Bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until mixture is slightly thickened, about 5 minutes. Discard vanilla bean.

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