Steamed Carrot Pudding

Name: Steamed Carrot Pudding
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 2 large eggs, room temperature, lightly beaten; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup each shredded carrots and peeled potatoes; 1 cup each raisins, chopped dates and nuts; 1/2 cup sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; 2 cups cold water; 1/4 cup butter, cubed; 2-1/2 teaspoons vanilla extract; Dash ground nutmeg

20 ingredients

3 steps

Ingredients

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup each shredded carrots and peeled potatoes
1 cup each raisins, chopped dates and nuts
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
1/4 cup butter, cubed
2-1/2 teaspoons vanilla extract
Dash ground nutmeg

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts.
2

Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding.
3

Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.