Location Map

July 2018


Calendar Calendar

Latest topics

» Poet's Corner
Mon Aug 21, 2017 7:03 pm by daffyd

» Wuzfuz and his music
Thu May 11, 2017 3:02 pm by Willows

» The world's Most Beautiful Horse
Sat Mar 18, 2017 1:49 pm by Glad E Olah

» Loads of Laughs
Tue Oct 18, 2016 6:32 pm by daffyd

» Gerraway!
Tue Oct 18, 2016 6:05 pm by daffyd

» Daffyd's Video Shack
Mon Aug 01, 2016 6:18 pm by daffyd

» Pompeii - Eruption of Mt Vesuvius
Fri Mar 25, 2016 7:35 pm by daffyd

» About Religion.
Thu Mar 24, 2016 8:19 pm by daffyd

» A Farmer of our time
Wed Mar 23, 2016 6:53 pm by daffyd

» Our Sun is Beautiful
Tue Feb 23, 2016 10:24 pm by islandgrl

» Spiced Beverage
Tue Feb 23, 2016 12:00 am by islandgrl

Mon Feb 22, 2016 11:53 pm by islandgrl

» It's That Time Again
Mon Feb 22, 2016 10:02 pm by islandgrl

» Thanksgiving Poem
Thu Nov 26, 2015 11:15 am by Glad E Olah

» Guevedoces
Tue Oct 27, 2015 1:27 pm by Glad E Olah

Tue Jul 14, 2015 5:57 pm by daffyd

» Ruby Shoes
Sun Jul 12, 2015 1:41 am by islandgrl

» Insane
Sun Jul 12, 2015 1:25 am by islandgrl

» Glad's 2015 Garden
Mon Jun 08, 2015 10:28 pm by Glad E Olah

» Facts of which you are unaware!
Sat Apr 25, 2015 7:17 pm by daffyd

Sat Apr 18, 2015 7:33 pm by daffyd

» Daffyd's Disco
Mon Apr 06, 2015 7:05 pm by Windwalker

» Where Are They Now?
Thu Feb 26, 2015 2:38 pm by Windwalker

» Ye Olde Photo Shoppe
Thu Feb 26, 2015 2:36 pm by Windwalker

» Glass Totems
Fri Feb 06, 2015 12:08 am by islandgrl

    Steamed Carrot Pudding with CAramel Sauce


    Posts : 2477

    Steamed Carrot Pudding with CAramel Sauce

    Post by islandgrl on Thu May 06, 2010 12:27 pm

    I got this recipe from my SIL last weekend. It was from an issue of Harrowsmith magazine. I am feeling for something sweet so Going to try and bake it. She said it was good and anything with those spices, my favourites, is bound to be.

    For the Pudding

    1-1/2 cups of flour (360 mL)
    1-1/2 cups sugar (360 mL)
    1-1/2 tsp baking soda (7.5mL)
    1-1/2 tsp ground cinnamon (7.5 mL)
    1-1/2 tsp ground nutmeg (7.5 mL)
    1 tsp ground cloves (5 mL)
    1 tsp salt (5 mL)
    1/2 tsp ground ginger (2.50 mL)
    3 Tbsp melted butter (45 mL)
    3 eggs, beaten
    1-1/2 cups peeled and grated raw carrots (360 mL)
    1-1/2 cups peeled and grated raw potato (360 mL)
    1-1/2 cups golden raisins (360 mL)
    1 cup coarsely chopped pecans (240 mL)

    For the Sauce

    1 cup white sugar (240 mL)
    3 Tbsp cold water (45 mL)
    1 cup whipping cream (240 mL)
    2 Tbsp butter (30 mL)
    2 Tbsp brandy (30 mL)
    2 tsp pure vanilla (10 mL)

    Equipment Needed

    -6 cup/1.5-L pudding mould, well greased with vegetable oil.
    -Large stock pot with tight fitting lid
    -Wire rack for the bottom of the stock pot, upon wich the pudding will sit to steam.


    --In a bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, cloves, salt, and ginger.
    --In a separate bowl, combine the melted butter and beaten eggs.
    --Stir the wet mixture into the flour mixture.
    --When well combined, stir in the carrots, potato, raisins and pecans.
    --Turn the mixture into the prepared mould.
    --Cover the mould with aluminum foil and secure.
    --Place the mould on the rack inside the stock pot. Add enough boiling water to come halfway up the side of the mould.
    --Cover pot with lid, bring water to a low simmer and cook the pudding for 2 hours.
    --Remove the pudding from the pot and cool to room temperature before unmounding.

    The pudding should be made ahead to this point. It will keep in plastic wrap for 2 days in the refrigerator or 2 weeks in the freezer.
    To serve, place the pudding back in the mould and steam in the stock pot for 30 min. or until heated through.

    To Make The Caramel Sauce

    Place the sugar and water in a small saucepan over medium-high heat. Bring the mixture toa full boil. When the sugar begins to turn amber in colour, remove from heat and add the cream. The mixture will bubble up. Reduce the heat to low and return the pot to the heat. Stir until the mixture is smooth. (Don't be concerned if it is a hard ball at first, the mixture will become smooth with stirring.)

    Remove from heat and stir in the butter. When cooled slightly, add the brandy and vanilla. Cool to room temperature before serving. The sauce can be made 2 days ahead, covered and refrigerated. Warm up slightly before serving.

    Serves 8 - 10.

      Current date/time is Sat Jul 21, 2018 9:26 pm