Savoury Carrot Pudding Food

CARROT PUDDING (SAVOURY)

Steps:

• Preheat oven to 250F.
• Butter a 1 1/2 quart souffle dish or pan.
• Puree carrots, eggs, sugar, flour, vanilla, butter and nutmeg in blender until smooth.
• Pour into prepared souffle dish or pan.
• Bake for 40 minutes.
• Mix cornflakes, nuts, brown sugar and soft butter; sprinkle on top of souffle.
• Bake 10 minutes longer to caramelize slightly.

SAVOURY CARROT PUDDING

Steps:

• Grate the carrots and place in a saucepan with half the vegetable stock and the butter. Cover and simmer for 15 mins, the carrots should be really tender.
• add the parsley and soy and liquidise until smooth. If it is too thick add some of the remaining stock.
• Season the purée and spread in the bottom of a greased oven proof dish.
• Melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the milk and continue stirring for another 2 minutes.
• Remove the pan from the heat and beat in the eggs, followed by the cheese. Season if desired and pour over the carrot puree.
• bake at 180C/350F for 45 mins, the top layer should be just set.

MOM'S CARROT PUDDING

Steps:

• Combine raisins, currants, fruit and almonds.
• Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.
• Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend.
• Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.
• To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.

OLD FASHIONED CARROT PUDDING

Steps:

• In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
• Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
• To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

CARROT PUDDING

Steps:

• In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
• Steam the cake for 2 hours. Serve warm.
• Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.