If you love classic comfort desserts with a twist, you are going to adore this Steamed Carrot Pudding Recipe. It’s a warm, moist, and delightfully spiced pudding that transforms humble grated carrots into something truly special. The gentle steaming method keeps it tender and perfectly textured, while the aromatic spices and touch of brown sugar create layers of rich flavor. Whether you’re new to steamed puddings or a seasoned fan, this recipe brings cozy home-cooked goodness to your table and offers a sweet escape that’s both nostalgic and refreshing.
Ingredients You’ll Need
This Steamed Carrot Pudding Recipe relies on a handful of straightforward but essential ingredients, each playing a vital role in building its delicious depth. From the natural sweetness and moisture of fresh grated carrots to the warm spices and silky finish of butter and cream, these elements come together beautifully for a balanced and satisfying dessert.
- Grated carrots: The star of the show, providing moisture, natural sweetness, and vibrant color.
- All-purpose flour: Gives the pudding structure and crumb.
- Baking soda: Helps the pudding rise gently during steaming to maintain a soft texture.
- Ground cinnamon: Adds warm, aromatic spice that complements the carrots perfectly.
- Ground nutmeg and ginger: These spices lend complexity and a subtle kick of warmth.
- Salt: Enhances and balances the sweetness.
- Brown sugar: Brings deep caramel notes and moisture.
- Egg: Binds the ingredients and lends richness.
- Unsalted butter, melted: Adds creaminess and depth of flavor.
- Milk: Keeps the pudding batter smooth and tender.
- Vanilla extract: Infuses a fragrant sweetness that brightens the flavors.
- Lemon juice (optional): A splash of brightness to balance the sweetness.
- Heavy cream, powdered sugar, and extra vanilla: For making a luscious whipped cream topping.
How to Make Steamed Carrot Pudding Recipe
Step 1: Prepare the Steaming Setup
Start by bringing a large pot filled with a couple of inches of water to a gentle simmer. It’s important the water level doesn’t touch the pudding basin when placed inside, ensuring even, gentle cooking without getting soggy. Meanwhile, grease your 1.5 to 2-quart pudding basin or heatproof bowl thoroughly—this helps with an easy release once the pudding is cooked.
Step 2: Mix the Ingredients
In a medium bowl, whisk together all the dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate bowl, combine the grated carrots, brown sugar, egg, melted butter, milk, vanilla extract, and lemon juice if you’re using it. Pour the wet ingredients into the dry, then stir until everything is just combined—don’t overmix, as you want to keep the pudding light and tender.
Step 3: Steam the Pudding
Pour the batter into your prepared pudding basin, smoothing the top with a spatula. Cover the basin tightly with a piece of parchment paper or foil, securing it with kitchen twine or a rubber band to keep out steam and moisture. Carefully place the basin into the simmering water, cover the pot, and let it steam gently for about 1 to 1.5 hours. Keep an eye on the water level, topping up with hot water if needed. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Step 4: Serve the Pudding
When the pudding is cooked to perfection, carefully lift the basin from the pot and let it cool for a few minutes. Then invert it onto a serving plate to reveal its golden, spiced surface. For an extra special touch, whip the heavy cream with powdered sugar and vanilla until soft peaks form and serve a generous dollop alongside or over the pudding—adding creamy luxury to every bite.
How to Serve Steamed Carrot Pudding Recipe
Garnishes
A simple dollop of whipped cream is classic, but you can also sprinkle on some toasted nuts like walnuts or pecans for crunch. A light dusting of cinnamon or a drizzle of warm caramel sauce adds even more indulgence and visual appeal for a dessert that looks as good as it tastes.
Side Dishes
This pudding pairs wonderfully with a cup of fresh, hot tea or coffee for a cozy afternoon treat. If serving after a meal, a scoop of vanilla ice cream or a warm custard on the side creates a comforting balance of temperatures and textures.
Creative Ways to Present
For a charming presentation, serve individual portions in ramekins or small pudding molds. You can also dress up the serving plate with edible flowers or thin slices of candied ginger to echo the flavors inside. Turning it into layered trifle-style desserts with cream and nuts makes for a stunning showstopper when hosting guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, this steamed carrot pudding keeps beautifully in an airtight container in the refrigerator for up to 3 days. The spices actually mellow and deepen with time, so leftovers taste just as good—or even better—the next day.
Freezing
If you want to stash some away, this pudding freezes well. Freeze it in the pudding basin or cut into portions wrapped tightly in plastic wrap and foil. It will last up to 2 months without losing flavor or texture.
Reheating
To enjoy your pudding warm again, reheat gently in a steamer or microwave on low power until heated through. You can also pop it into a preheated oven wrapped in foil to keep it moist and tender.
FAQs
Can I use a different type of sweetener for this pudding?
Absolutely! Brown sugar is traditional for its deep flavor, but you can substitute with coconut sugar or maple syrup if you want a slightly different sweetness and nuance. Just adjust the liquid slightly if using syrup to maintain the right batter consistency.
Is it necessary to steam the pudding, or can I bake it?
Steaming keeps the pudding incredibly moist and tender, creating a unique texture you won’t get from baking. If you choose to bake, expect a denser, cake-like texture. For the authentic experience, steaming is definitely recommended.
Can I make the pudding gluten-free?
Yes! Replace the all-purpose flour with a gluten-free blend designed for baking. Make sure to choose one that includes xanthan gum or a similar binding agent to maintain the pudding’s structure.
How do I know when the pudding is fully cooked?
The best way is to insert a toothpick or skewer into the center. If it comes out clean or with a few moist crumbs clinging to it (but no wet batter), your pudding is perfectly steamed and ready to enjoy.
What’s a good alternative to heavy cream for the topping?
If you prefer a lighter option, whipped coconut cream or a Greek yogurt dollop flavored with a bit of vanilla and honey provides a lovely creamy contrast without the heaviness of traditional cream.
Final Thoughts
This Steamed Carrot Pudding Recipe is a heartfelt nod to comforting, fuss-free desserts that impress without stress. It’s an inviting way to savor natural sweetness and warm spices with every spoonful. Don’t hesitate to try it, share it, and make it your own—this pudding has the cozy magic to become a new favorite in your kitchen and home.
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Steamed Carrot Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Steaming
- Cuisine: British
Description
Delight in this classic Steamed Carrot Pudding, a moist and warmly spiced dessert that combines grated carrots with traditional baking spices, steamed to perfection. Served with a light vanilla-scented whipped cream, this pudding offers a comforting and wholesome treat perfect for cozy gatherings.
Ingredients
Pudding
- 1 ½ cups grated carrots
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup brown sugar, packed
- 1 large egg
- ½ cup unsalted butter, melted
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for brightness)
Whipped Cream Sauce
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Steaming Setup: Fill a large pot with a couple of inches of water, ensuring the water level will not touch the pudding when placed inside. Bring the water to a gentle simmer. Grease a 1.5 to 2-quart pudding basin or a heatproof bowl and set it aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
- Mix the Wet Ingredients: In another bowl, combine the grated carrots, packed brown sugar, beaten egg, melted unsalted butter, milk, vanilla extract, and optional lemon juice. Stir thoroughly to blend all wet ingredients evenly.
- Combine Wet and Dry Mixtures: Add the wet ingredient mixture to the dry ingredients and mix gently until just combined, ensuring no dry pockets remain but avoiding over-mixing.
- Fill and Cover the Pudding Basin: Pour the batter into the prepared pudding basin, smoothing the top with a spatula. Cover the basin tightly with parchment paper or foil and secure it with kitchen twine or a rubber band to keep the steam out.
- Steam the Pudding: Place the covered pudding basin into the simmering water in the pot. Cover the pot with its lid and steam the pudding for 1 to 1.5 hours. Occasionally check to ensure the water remains at a gentle simmer and add more hot water if needed.
- Check for Doneness: After steaming, insert a toothpick into the center of the pudding. If it comes out clean, the pudding is cooked through.
- Cool and Unmold: Carefully remove the pudding basin from the pot and allow it to cool for a few minutes. Then unmold the pudding onto a serving plate.
- Prepare the Whipped Cream Sauce: In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form, creating a light and fluffy cream sauce.
- Serve: Serve the steamed carrot pudding warm or at room temperature, topped with a generous dollop of the vanilla whipped cream sauce.
Notes
- Make sure the water doesn’t touch the pudding basin to avoid boiling rather than steaming.
- You can add a splash of orange juice instead of lemon juice for a citrus twist.
- Check water levels periodically during steaming and add more hot water if it gets too low.
- For a dairy-free version, substitute butter and milk with plant-based alternatives and use coconut cream for the topping.
- Use fresh, firmly packed brown sugar for optimum moistness and flavor.
