Description of this recipe: This Steamed Carrot Pudding is a warm, comforting dessert, perfect for cozy evenings or holiday gatherings. It’s a moist, spiced pudding packed with shredded carrots, potatoes, dried fruits, and nuts, then gently steamed to perfection. Served with a luscious, homemade vanilla bean sauce, it’s a guaranteed crowd-pleaser.
Why you will love this recipe:
- Uniquely Delicious: This isn’t your typical carrot cake! The steaming process creates a texture that is incredibly moist and tender, almost melt-in-your-mouth. The combination of carrots, potatoes, and spices is surprisingly harmonious and incredibly flavorful.
- Make-Ahead Friendly: This pudding can be made a day or two in advance, making it perfect for entertaining. Simply reheat it before serving. The vanilla bean sauce can also be made ahead of time and stored in the refrigerator.
- Impressive Presentation: Served warm and drizzled with the homemade vanilla bean sauce, this Steamed Carrot Pudding makes for a stunning dessert presentation. It’s sure to impress your guests!
- Comfort Food at its Finest: The warm spices, soft texture, and sweet vanilla sauce evoke feelings of warmth and nostalgia. It’s the perfect dessert to enjoy on a chilly evening or to share with loved ones.
- A Twist on Tradition: While rooted in traditional pudding recipes, the addition of potatoes and the steaming method make this recipe uniquely special, offering a delightful variation on classic carrot-based desserts.
Introduction
Steamed puddings are a time-honored tradition, conjuring images of cozy kitchens and festive celebrations. This Steamed Carrot Pudding takes that comforting classic and elevates it with a unique twist. The addition of potatoes, along with the familiar carrots, creates a remarkably moist and tender dessert that is both comforting and surprisingly sophisticated. The spices, a blend of cinnamon, nutmeg, and cloves, infuse the pudding with warmth and depth, while the raisins, dates, and nuts add texture and bursts of sweetness.
But the true star of this recipe is the luscious vanilla bean sauce. Made from scratch, this sauce is far superior to anything you can buy in a store. The vanilla bean adds a depth of flavor that is simply unparalleled, and the smooth, creamy texture perfectly complements the rich, moist pudding.
This recipe is more than just a dessert; it’s an experience. The aroma that fills your kitchen as the pudding steams is intoxicating, and the first bite is pure bliss. Whether you’re serving it to family on a weeknight or to guests at a holiday gathering, this Steamed Carrot Pudding is sure to become a cherished favorite.
Ingredients:
For the Pudding:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated 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 shredded peeled carrots
- 1 cup shredded uncooked peeled potatoes (russet or Yukon Gold work well)
- 1 cup raisins
- 1 cup chopped dates
- 1 cup chopped nuts (walnuts, pecans, or a mix)
For the Vanilla Bean Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups cold water
- 1/4 cup (1/2 stick) unsalted butter, cubed
- 2 1/2 teaspoons vanilla extract
- Dash ground nutmeg
Preparation:
Step 1: Prepare the Pudding Batter
In a large bowl, cream together the softened butter and sugar until light and fluffy. This is a crucial step for ensuring a tender pudding, so don’t rush it! Use an electric mixer if possible, and beat for at least 5-7 minutes until the mixture is pale and airy.
Step 2: Incorporate the Wet Ingredients
Gradually beat in the lightly beaten eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures that the spices are evenly distributed throughout the batter.
Step 4: Gradually Add the Dry Ingredients to the Wet Ingredients
Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough pudding.
Step 5: Fold in the Carrots, Potatoes, Dried Fruits, and Nuts
Gently fold in the shredded carrots, shredded potatoes, raisins, chopped dates, and chopped nuts. Ensure that all the ingredients are evenly distributed throughout the batter.
Step 6: Prepare the Pudding Mold
Generously grease a 6-cup pudding mold or metal gelatin mold with butter or cooking spray. This will prevent the pudding from sticking to the mold.
Step 7: Fill the Mold
Pour the pudding batter into the prepared mold, filling it about two-thirds full to allow for expansion during steaming.
Step 8: Cover the Mold
Cover the mold tightly with aluminum foil. This will prevent steam from entering the pudding and ensure that it cooks evenly. Secure the foil tightly with kitchen twine or rubber bands.
Step 9: Steam the Pudding
Place the mold on a rack in a large stockpot. Add about 1 inch of boiling water to the stockpot, ensuring that the water does not reach the foil-covered top of the mold.
Step 10: Steam the Pudding (Continued)
Cover the stockpot tightly with a lid and bring the water to a gentle boil. Reduce the heat to low and steam the pudding for 1 1/4 to 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Check the water level periodically and add more boiling water as needed to maintain the 1-inch level.
Step 11: Let the Pudding Rest
Once the pudding is cooked, carefully remove it from the stockpot and let it stand for 5 minutes before unmolding.
Step 12: Prepare the Vanilla Bean Sauce
While the pudding is steaming, prepare the vanilla bean sauce. In a small saucepan, whisk together the sugar, cornstarch, and salt.
Step 13: Add the Water
Gradually stir in the cold water until smooth.
Step 14: Cook the Sauce
Bring the mixture to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes, or until the sauce has thickened and is translucent.
Step 15: Finish the Sauce
Remove the saucepan from the heat and stir in the butter, vanilla extract, and nutmeg. Stir until the butter is melted and the sauce is smooth and creamy.
Step 16: Unmold and Serve
Carefully invert the pudding onto a serving plate. Drizzle generously with the warm vanilla bean sauce and serve immediately.
COOKING Rating:
- Difficulty: Intermediate
- Taste: 5/5
- Visual Appeal: 4/5
- Ease of Preparation: 3/5
Serving Suggestions:
- Serve warm, drizzled with the homemade vanilla bean sauce.
- Garnish with a sprinkle of chopped nuts or a dusting of powdered sugar.
- Serve with a scoop of vanilla ice cream or whipped cream.
- For a festive touch, garnish with fresh cranberries or sprigs of rosemary.
Tips:
- Use room temperature ingredients for best results.
- Don’t overmix the batter, as this can result in a tough pudding.
- Ensure that the water level in the stockpot remains consistent throughout the steaming process.
- If you don’t have a pudding mold, you can use a heatproof bowl covered with foil.
- The pudding can be made a day or two in advance. Reheat it in the microwave or steamer before serving.
- For a richer flavor, add a tablespoon of rum or brandy to the vanilla bean sauce.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Nutritional Information: (per serving, estimates only, will vary depending on exact ingredients used)
- Calories: 450
- Protein: 5g
- Sodium: 350mg
Conclusion
This Steamed Carrot Pudding is a truly special dessert. The unique combination of ingredients, the moist, tender texture, and the luscious vanilla bean sauce make it a memorable treat. It’s the perfect dessert for any occasion, from cozy family dinners to elegant holiday gatherings. Give it a try, and you’re sure to be delighted!
Q&A
Q1: Can I substitute the potatoes with something else?
A1: While the potatoes contribute significantly to the pudding’s moistness and texture, you could experiment with substituting them with an equal amount of grated apple or zucchini. However, be aware that this will alter the flavor and texture of the final product. The potatoes add a subtle earthiness that complements the carrots and spices beautifully, so the substitution might not yield the same results.
Q2: Can I use a slow cooker to steam the pudding?
A2: Yes, you can definitely use a slow cooker to steam the pudding! Place the trivet or rack at the bottom of your slow cooker. Add boiling water until it comes about halfway up the sides of the pudding mold, then carefully lower the prepared pudding mold onto the rack. Cover the slow cooker tightly and cook on low for approximately 4-6 hours, or until a toothpick inserted into the center comes out clean. Check the water level periodically and add more boiling water as needed. Using a slow cooker is a great way to ensure even cooking and a hands-off approach to steaming.
Q3: How do I know if the pudding is done?
A3: The best way to check for doneness is to insert a toothpick or skewer into the center of the pudding. If it comes out clean or with just a few moist crumbs clinging to it, the pudding is done. If the toothpick comes out with wet batter, continue steaming for another 15-20 minutes and check again. Keep in mind that steaming times can vary depending on the size and shape of your mold, as well as the temperature of your steamer.
Q4: Can I freeze the Steamed Carrot Pudding?
A4: Yes, you can freeze the Steamed Carrot Pudding, but it’s best to do so without the vanilla bean sauce. Allow the pudding to cool completely after steaming. Wrap it tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe container. Freeze for up to 2-3 months. When ready to serve, thaw the pudding in the refrigerator overnight. Reheat gently in the microwave or steamer until warmed through. Prepare the vanilla bean sauce fresh before serving.
Q5: I don’t have dates on hand. What can I substitute?
A5: If you don’t have dates on hand, you can substitute them with other dried fruits like dried apricots, figs, or even more raisins. Choose a dried fruit that has a similar sweetness and chewiness to dates. Just be sure to chop them into similar-sized pieces as the dates would be to ensure even distribution throughout the pudding. Alternatively, you could also increase the amount of raisins slightly to compensate for the missing dates.
