Steamed Carrot Pudding Recipe

How to make it

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• 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.