Description
This Steamed Carrot Pudding is a moist, warmly spiced dessert that combines grated carrots with aromatic spices and a tender crumb. Steamed rather than baked, it offers a delicate texture and is perfectly complemented by a lightly sweetened whipped cream sauce. Ideal for a comforting treat with a subtle citrus brightness from optional lemon juice.
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)
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 won’t touch the pudding basin when placed inside. Bring the water to a gentle simmer. Grease a 1.5 to 2 quart pudding basin or heatproof bowl and set it aside.
- Mix the Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined. In another bowl, combine the grated carrots, brown sugar, egg, melted unsalted butter, milk, vanilla extract, and optional lemon juice. Stir the wet mixture into the dry ingredients and mix just until combined to form the pudding batter.
- Steam the Pudding: Pour the prepared batter into the greased pudding basin and smooth the top with a spatula. Cover the basin tightly with parchment paper or aluminum foil, securing it with kitchen twine or a rubber band to prevent steam from entering. Place the basin carefully into the simmering water in the pot, making sure it sits above the water level. Cover the pot with a lid and steam the pudding for 1 to 1.5 hours, occasionally checking that the water stays at a gentle simmer. Test for doneness by inserting a toothpick in the center; it should come out clean when the pudding is fully cooked.
- Serve the Pudding: Remove the pudding basin from the pot carefully and allow it to cool for a few minutes. Unmold the pudding onto a serving plate. To make the optional sauce, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Serve the steamed carrot pudding with a dollop of this whipped cream for a luscious finish.
Notes
- Ensure the water level in the steaming pot doesn’t touch the pudding basin to avoid sogginess.
- Check the water occasionally during steaming to maintain the simmer and add more hot water if necessary.
- Covering the pudding tightly prevents water from dripping into the batter and keeps the texture smooth.
- The lemon juice adds brightness but can be omitted if preferred.
- This pudding can be served warm or at room temperature.
