Carrot Plum Pudding with Hard Sauce
Indulge in the festive charm of Carrot Plum Pudding with Hard Sauce, a delectable steamed dessert brimming with warm, spiced flavors and rich textures. This classic recipe combines freshly grated carrots, sweet chopped plums, and aromatic spices like cinnamon, nutmeg, and ginger, all bound together with molasses for a wonderfully moist and luscious pudding. Steamed for hours to achieve its signature tenderness, this traditional treat pairs perfectly with a velvety hard sauce made with butter, powdered sugar, vanilla, and a hint of dark rum for an optional boozy twist. Perfect for holiday gatherings or winter evenings, this timeless dessert is a comforting blend of sweetness, spice, and nostalgia, sure to impress your guests. Serve it warm with a dollop of hard sauce for an unforgettable end to any meal.
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Recipe Information
Ingredients
- 1.5 cups Grated carrots
- 1 cup Dried plums (prunes), chopped
- 1.5 cups All-purpose flour
- 0.75 cup Breadcrumbs
- 0.75 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 2 large Eggs
- 0.25 cup Molasses
- 0.5 cup Milk
- 0.5 cup Hard Sauce: Unsalted butter, softened
- 1 cup Hard Sauce: Powdered sugar
- 1 teaspoon Hard Sauce: Vanilla extract
- 1 tablespoon Hard Sauce: Dark rum (optional)
Instructions
Grease a 6-cup pudding basin or heatproof bowl. Set aside.
In a large bowl, combine the grated carrots, chopped plums, flour, breadcrumbs, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix well to evenly distribute the ingredients.
In a medium bowl, whisk together the melted butter, eggs, molasses, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Transfer the batter to the prepared pudding basin, pressing down gently to level the surface.
Cover the pudding basin with a layer of parchment paper, then a layer of aluminum foil. Secure tightly with kitchen twine.
Place the basin in a large pot, ensuring there’s enough space around it for water circulation. Add boiling water to the pot until it reaches halfway up the sides of the basin.
Cover the pot with a lid and steam the pudding over low heat for 2 hours, checking periodically to ensure the water level remains constant. Add more boiling water if needed.
Once done, carefully remove the basin from the pot and let it cool for 10 minutes. Unmold the pudding onto a serving platter.
To prepare the hard sauce, beat the softened butter until creamy. Gradually add in powdered sugar and beat until light and fluffy. Mix in vanilla extract and, if desired, dark rum.
Serve warm slices of the carrot plum pudding with a generous dollop of hard sauce. Enjoy!
Nutrition Facts
Calories |
4555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 629.8 g | 229% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 381.9 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 736 mg | 57% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3470 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
