Best Christmas Carrot Pudding Recipes

CHRISTMAS CARROT PUDDING

Steps:

• Sprinkle a tablespoon of flour over fruit & mix, set aside.
• Grate carrot & potato, set aside.
• Cream sugar & butter, add egg & beat.
• Add carrot & 1/2 of potato.
• Mix well & add remaining flour & spices.
• Dissolve baking soda in remaining 1/2 of potato.
• Add to pudding & mix lightly.
• Add floured fruit & mix lightly.
• Add rum or brandy if using.
• Pour into large buttered pudding bowl.
• Cover with greased parchment or waxed paper.
• Cover with clean cotton cloth, tied down.
• This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
• Steam on stovetop for three hours, watching water level.
• Water should not come more than halfway up the bowl.
• At this point you can either serve it, refrigerate for a few days or put in the freezer.
• I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
• Steam for one hour before serving.
• Serve with egg nog sauce, or your favorite hard sauce.

STEAMED CARROT PUDDING FOR CHRISTMAS

Steps:

• 1. Mix and sift the dry ingredients Mix with other ingredients in order given
• 2. Steam in butter covered mold for three hours -- keep water boiling constantly
• 3. Serve with rum sauce or caramel sauce
• 4. RUM SAUCE: heat 2 cups milk, thickened with flour, sweetened to taste with sugar, flavor with rum and nutmeg
• 5. CARAMEL SAUCE: Cream sugar and butter, add well beaten egg yolks, and milk, cook in double boiler until thick, then flavor with vanilla

MOM'S CHRISTMAS CARROT PUDDING

Steps:

• Put everything for the pudding in a big bowl and mix it up so it is combined.
• Place batter in greased molds and carefully cover with tinfoil.
• You do not want any water falling over into the batter or it will be ruined.
• Put molds in a pot big enough to fit leaving a little room around the edges to pour the water into the pot.
• Fill the pot with water halfway up the side of the molds.
• Cover with lid and steam for 2 to 3 hours.
• Check to make sure the pot doesn't run dry.
• The pudding is done when it has a cake-like look to it.
• You may have to steam for a longer period of time.
• It is best to make this a few days ahead of time and cool it in a pantry or fridge so that the flavors may blend.
• Sauce: Combine sugar, cornstarch, salt, nutmeg, cinnamon, and allspice.
• Add water.
• Cook until thickens and clear looking.
• Add vinegar and stir.
• Make this the day you are going to serve.

APPLE AND CARROT CHRISTMAS PUDDING

Steps:

• Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold.
• Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.

APPLE AND CARROT CHRISTMAS PUDDING

Steps:

• Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well.
• Transfer mixture to a lightly-greased, 2-quart mold.
• Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold.
• Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.

APPLE AND CARROT CHRISTMAS PUDDING [5]

Steps:

• Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold. Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.

MOM EVANS' CHRISTMAS CARROT PUDDING

Steps:

• In a large bowl, mix together the suet or shortening/margarine, shredded raw potatoes, and the 4-cup mix of raisins, currants, cherries, peel and nuts.
• Add the brown sugar and mix.
• Now add the dry ingredients and mix until moist and doughy.
• Place in a greased pudding dish (or round bowl that can be placed over top water for steaming).
• I remember mom putting canning rings on the bottom of the pot, adding about 1 inches of water, then setting the bowl on top of the rings.
• Cover the pot with a lid if there is room for the pudding to 'grow' without touching the lid. (probably about 3 inches). Otherwise, make a foil tent around the pot, and close the top.
• You will know the christmas pudding (cake) is done when it is dark on top, when it comes away from the sides of the bowl.
• The pudding should not look like batter when a toothpick is inserted,....