Recipe

Steamed Carrot Pudding Recipe

	Deliathecrone / All my dishes 1 year, 5 months ago A steamed pudding you cook in your wok! Yummy!!! Prep:15m Cook:180m Servings:8	Deliathecro
	easy different

Does this look good? Yeah! / Nope

Recent Gawkers

prelapsa

snuffy

jo_jo_ba

miabraha

marky90

greekgir

Ingredients

½ cup butter

½ cup sugar

½ cup dark molasses

1/4 cup dark rum

1 ½ cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground allspice

1 ½ cups shredded carrots (about 2 large or 3 medium)

1 cup raisins

3/4 cup walnuts, chopped

Directions

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.

Not quite what you're looking for? See more Dessert / Puddings And Mousses

Or see more just like this