Wortel Pudding Carrot Pudding Food

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.

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.

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.

BAKED CARROT PUDDING

Steps:

• Grate the carrots (the finer the moister the pudding gets) and preheat the oven to 200°C.
• Combine flour, sugar and spices in a bowl. In a second bowl cream the butter. Add to the flour-mixture.
• Add the carrots and the raisins. Blend well.
• Fill into two oven-proof dishes, sprinkle with some sugar and bake for 40-45 minutes (cover after 20 minutes if already browned on top).
• Serve with vanilla ice-cream, whipped cream or custard.

STEAMED CARROT PUDDING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

WORTEL PUDDING - CARROT PUDDING

Steps:

• Chop suet finely and mix with grated carrots, apples, and potatoes.
• Add sugar, water and molasses.
• Sift dry ingredients together together over the top of the raisins and citron.
• Add to mixture and mix well.
• Pour into greased molds and steam for three hours.
• For the sauce: Mix sugar and flour together; add boiling water gradually, stirring constantly and cook until mixture thickens.
• Add butter and vanilla extract.

CARROT AND WALNUT PUDDINGS

Steps:

• Preheat oven to 180 degrees C, gas mark 4. Grease 6 150ml individual pudding basins or ramekins. In a large bowl, mix flour, baking powder, oil, carrot, sugar, eggs, 1tsp vanilla extract and golden syrup. with an electric mixer 2-3 minutes until combined. Stir in walnuts and divide pudding mixture between basins. Cover each basin with a greased circle of baking paper. Fold a single pleat into 6 larger discs of baking paper (to allow for expansion). Place these discs on top of each pudding basin and tie with string.
• Place basins in a roasting tin and fill tin with enough boiling water to come halfway up the sides of the basins. Bake in oven 1 hour. Remove puddings from tin and set aside to cool about 5 minutes.
• While puddings are cooling, put mascarpone to a small bowl. Sift in icing sugar and add lemon zest and vanilla extract. Stir combine. Chill in fridge until ready to use.
• To serve, turn puddings onto plates and top with a dollop of the mascarpone mixture, drizzled with golden syrup and sprinkled with walnuts.

CARROT PUDDING SOUFFLES WITH BUTTERED SPRING VEGETABLES

Steps:

• Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallot, chopped carrots, bay leaf, and 1 teaspoon salt. Cover, and cook, stirring occasionally, until carrots are tender, 20 to 25 minutes. (Reduce heat to medium-low after 15 minutes if needed to prevent carrots or butter from browning.)
• Stir in cream. Bring mixture just to a simmer, and immediately remove from heat; discard bay leaf. Using an immersion blender or a food processor, puree mixture (use caution when pureeing hot liquids in a food processor). Transfer carrot puree to a small bowl; set aside.
• Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon; cook, stirring constantly, 3 minutes. Whisk in milk gradually. Use a rubber spatula to scrape bottom and corners of pan.
• Reduce heat to low. Cook, stirring often to prevent lumps from forming, 15 minutes. Whisk in carrot puree, and remove from heat. Stir in nutmeg, ginger, and 1 teaspoon salt; season with pepper. Transfer to a large bowl; let cool completely, about 30 minutes.
• Preheat oven to 400 degrees. Lightly butter eight 6-ounce ramekins; set aside.
• Add yolks, one at a time, to carrot mixture, whisking well after each addition.
• Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture.
• Ladle mixture into prepared ramekins, filling almost to the rims. Place ramekins in a roasting pan, and transfer to oven. Pour enough boiling water into pan to come about three-quarters of the way up sides of ramekins. Bake until souffles are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the souffles to a wire rack, and let cool 10 minutes.
• Before serving, bring a medium pot of water to a boil; add 2 teaspoons salt. Add carrots; cook 2 minutes. Add peas; cook until carrots are tender and peas are bright green, about 2 minutes more.
• Melt remaining 2 tablespoons butter in a small saucepan over low heat. Drain vegetables; toss with the melted butter.
• Invert each souffle onto a metal spatula, and then invert again onto a serving plate. Arrange carrots and peas on each plate. Garnish with pea shoots.

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.