Description
Delightful steamed carrot puddings bring Middle Eastern warmth to dessert tables with their spiced, moist texture. Sweet aromatic notes and rich cultural heritage combine, offering you a delectable journey through traditional culinary craftsmanship.
Ingredients
Scale
Main Ingredients:
- 1 cup grated carrots
- 1 cup grated potatoes
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, melted
Dry Spices and Seasonings:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
Add-Ins:
- 1 cup raisins or currants
- 1/2 cup chopped walnuts or pecans (optional)
For the Sauce:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the steaming environment by generously coating a pudding mold with butter, ensuring complete coverage to prevent sticking.
- Set up a large pot with water and a trivet, heating to a gentle simmer while creating the pudding mixture.
- Grate carrots and potatoes into a spacious mixing bowl, combining them with brown sugar, melted butter, and egg until thoroughly integrated.
- Separately whisk together dry ingredients – flour, baking soda, salt, and warming spices like cinnamon, nutmeg, and allspice.
- Gradually incorporate dry ingredients into the vegetable mixture, stirring gently to maintain a light texture.
- Delicately fold raisins and chopped nuts into the batter, distributing evenly throughout.
- Transfer the mixture into the prepared pudding mold, smoothing the surface for even cooking.
- Securely seal the mold with foil or a tight-fitting lid to prevent moisture intrusion.
- Carefully place the mold into the simmering pot, maintaining low heat for approximately 2 hours.
- Verify doneness by inserting a toothpick into the center – it should emerge clean and dry.
- For the optional sauce, melt butter in a saucepan, incorporating brown sugar and cream.
- Simmer the sauce for 2-3 minutes until slightly thickened, then remove from heat and stir in vanilla.
- Allow the pudding to rest for 5-10 minutes before inverting onto a serving plate.
- Drizzle with warm sauce or accompany with whipped cream or vanilla ice cream.
Notes
- Customize the carrot pudding by swapping raisins with dried cranberries or chopped apricots for a unique flavor twist.
- Reduce sugar content by using alternative sweeteners like honey or maple syrup, making the dessert more diabetes-friendly.
- Ensure even steaming by rotating the pudding mold halfway through cooking to guarantee uniform heat distribution.
- Transform this dessert into a gluten-free option by substituting regular flour with almond or coconut flour for those with wheat sensitivities.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Steaming
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 332 kcal
- Sugar: 27 g
- Sodium: 188 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 56 mg