Christmas Carrot Pudding
Celebrate the holiday season with a timeless classic—Christmas Carrot Pudding! This rich and aromatic dessert combines earthy grated carrots and potatoes with sweet raisins, currants, and a medley of warm spices like cinnamon, nutmeg, and cloves. The addition of chopped walnuts adds a delightful crunch, while the tender crumb is achieved with a blend of breadcrumbs, flour, and a touch of baking powder. Steamed to perfection, this old-fashioned treat is infused with the comforting essence of winter, making it the perfect centerpiece for your festive table. Serve it warm with a drizzle of custard, cream, or brandy sauce for an indulgent seasonal dessert your family will adore. Whether you're embracing tradition or trying something new, this festive carrot pudding recipe will spread joy and cheer with every bite!
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Recipe Information
Ingredients
- 2 cups Grated carrots
- 1 cup Grated potatoes
- 1 cup Brown sugar
- 1 cup All-purpose flour
- 1 cup Breadcrumbs
- 1 cup Raisins
- 1 cup Currants
- 0.5 cup Chopped walnuts
- 0.5 cup Butter, melted
- 0.5 cup Milk
- 2 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Grease a large pudding mold or heat-safe bowl and set aside.
In a large mixing bowl, combine grated carrots, grated potatoes, brown sugar, all-purpose flour, and breadcrumbs. Mix well.
Stir in raisins, currants, and chopped walnuts, ensuring they are evenly distributed.
In a separate bowl, whisk together melted butter, milk, and eggs until smooth.
Pour the wet ingredients into the dry mixture and stir until well combined.
Sprinkle in ground cinnamon, ground nutmeg, ground cloves, baking powder, and salt. Mix thoroughly to create a thick batter.
Transfer the batter into the prepared pudding mold, filling it no more than two-thirds full to allow for expansion.
Cover the mold tightly with aluminum foil or its lid, ensuring no steam can enter.
Place the mold in a large pot on a steaming rack. Add enough boiling water to the pot to come halfway up the sides of the mold.
Cover the pot with a tight-fitting lid and steam over medium-low heat for 2 hours, checking occasionally to ensure the water level is maintained (add more boiling water as needed).
After 2 hours, carefully remove the pudding mold from the pot and allow it to cool slightly before uncovering.
Invert the pudding onto a serving plate and serve warm with your favorite custard, cream, or brandy sauce. Enjoy!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 78.2 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 922 mg | 20% | |
*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.
