OLD FASHIONED CARROT PUDDING
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
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
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
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
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
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
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
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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- Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole Texas muffin pan. Line bases with baking paper.
- Combine dates, bicarbonate of soda and 1 cup boiling water in a food processor. Cover with lid and stand for 5 minutes. Process until smooth. Add butter and sugar, then process until smooth and combined. Add eggs and flour, then process until just combined.
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