Lucys Carrot Pudding Food

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CARROT PUDDING



Carrot Pudding image

This is a healthy recipe for children as well as grown-ups.easy to make and very popular dessert in all over India.

Provided by sharda

Categories     Dessert

Time 1h

Yield 1 cup, 1 serving(s)

Number Of Ingredients 8

2 lbs carrots
3 cups whole milk
1 tablespoon unsalted butter
1/2 cup condensed milk
6 tablespoons sugar
5 -6 cashew nuts
10 raisins
1 teaspoon cardamom powder

Steps:

  • wash the carrots very nicely, wipe the water off and grate them in a medium sized grater.
  • take a wok or pan, put in the butter and melt it.
  • as the butter melts, put in the grated carrot.
  • Just fry it for 5 minutes.
  • Pour all the milk into the pan.
  • let it cook over medium heat.
  • keep stirring it frequently.
  • after about 45 minutes it will get thickened into thick consistency, like a paste.
  • You can keep the measure of consistency according to your like.
  • If you make it more thick cook for some more time.
  • After thickened to desired consistency, mix in the condensed milk and cook for 5 minutes.
  • Switch off the gas.
  • In another pan roast the raisins and cashew in a little butter.
  • mix the raisins and cashews into the pudding.
  • Allow it to cool.
  • when it comes to the room temperature mix in the cardamum powder.
  • serve cool.

LUCY'S CARROT PUDDING



Lucy's Carrot Pudding image

Our family likes this dessert during the holidays. This dessert can be served hot or cold, and is good topped off with lemon sauce, ice cream, or whipping cream. The pudding is baked in 12 to 16 ounce cans. Originally submitted to ThanksgivingRecipe.com.

Provided by Esla Hardy

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 8

Number Of Ingredients 16

½ cup butter
1 cup white sugar
1 tablespoon minced carrot
1 cup peeled and shredded potatoes
1 cup all-purpose flour
2 cups raisins
salt to taste
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking soda
½ cup green apples
½ cup white sugar
1 ½ tablespoons cornstarch
1 cup water
2 tablespoons butter
1 ½ tablespoons lemon juice

Steps:

  • Cream 1/2 cup butter or margarine and 1 cup sugar. Mix in carrots, potatoes, and raisins. Sift flour, baking soda, salt, and spices together; mix into the creamed mixture. Stir in apples.
  • Fill cans 2/3 full with pudding mixture. Cover with foil.
  • Place cans in a roasting pan with 2 to 3 inches of water. Steam at 300 degrees F (150 degrees C) for 2 1/2 to 3 hours.
  • Stir together 1/2 cup sugar and cornstarch. Combine mixture with water in a saucepan. Cook and stir over low heat until thick. Stir in 2 tablespoons butter or margarine and lemon juice. Serve warm over pudding.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 84.6 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 265.9 mg, Sugar 60.1 g

CHRISTMAS CARROT PUDDING



Christmas Carrot Pudding image

This is a traditional English steamed pudding, which I serve with Egg Nog Sauce. DH could care less about Christmas anything, except this. If I don't make this, I may as well pack my bags ... :) This is his dear Mom's recipe, just as she wrote it, I don't dare change it!

Provided by Gumboot Gourmet

Categories     Dessert

Time 3h30m

Yield 2 mdeium puddings, 8-10 serving(s)

Number Of Ingredients 11

1 cup grated carrot
1 cup grated potato
1 cup flour, divided
1 cup sugar
1 cup fruit cake fruit
1/2 cup butter
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 egg
2 -3 tablespoons rum (optional) or 2 -3 tablespoons brandy (optional)

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.

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  • Heat vegan butter/ oil in a skillet over medium heat. Add carrots and cook for 5 to 6 minutes, sitrring occasionally.
  • Reduce heat to medium low. Add salt, sugar, cardamom, cinnamon and mix in. Add the nuts and dried fruit and mix in. Carrots get sweeter on cooking, so you might need little to no sugar. Add less to begin with. Continue to cook partially covered for 5 to 15 minutes depending on your preferred consistency. The pudding thickens on cooling.
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