How to make it

  • In a large bowl, beat butter, sugar and molasses until smooth. Mix in rum.
  • Stir together flour, baking soda and spices.
  • Beat dry ingredients into butter mixture.
  • Add carrots, raisins and walnuts. Mix well.
  • Butter a 6-8 cup tube mold or deep 6-8 cup metal bowl.
  • Scrape the batter into the mold or bowl.
  • Butter a piece of foil and place, buttered side down, over the batter; crimp foil tightly against the edges of the mold or bowl, including the center hole, if there is one.
  • Set the mold in a wok on a low rack or canning jar ring.
  • Pour in boiling water to reach half way up the mold.
  • Cover and cook at a gentle boil until the edges of the pudding spring back when lightly pressed (3 to 3 ½ hours; center may feel slightly sticky).
  • Remove pudding from the wok and let it cool for 10 to 15 minutes.
  • Run a knife blade around the edges of the mold or bowl to loosen the pudding, then invert onto a plate.
  • Rap the top of the mold to loosen it from the pan.
  • Garnish pudding with carrot curls and mint, if desired.
  • Serve warm or at room temperature.
  • Add half and half to taste.
  • To make ahead, let the pudding cool completely, then wrap airtight and refrigerate for up to 2 weeks.
  • You can also freeze the airtight-wrapped pudding for longer periods.
  • To serve if frozen, thaw, then seal in foil and steam as directed previously for about 45 minutes.
  • Alternative cooking pans: you can use a shallow 6 to 8 cup mold, and steam it on the rack over 1 ½ to 2 inches of boiling water for the same amount of time as the larger mold.
  • Per serving: 417 calories, 5 grams protein, 61 grams carbohydrates, 17 grams total fat, 31 milligrams cholesterol, 200 milligrams sodium.

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