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
Scale
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.
