Savoury Carrot Pudding Recipes

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.

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.

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.

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.

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.

Steps:

• Heat oven to 350 degrees. Grease a 4-cup tube pan or small Bundt pan.
• Put carrots in a small pot and cover with water by at least an inch. Bring to a boil and cook until carrots are tender, 20 to 30 minutes (the thinner the slices the more quickly they cook). Add more water if needed to keep carrots mostly submerged.
• Drain and mash the carrots with a potato masher or fork, then measure out 1 cup of the mash. (Reserve any remaining carrots to eat with a little butter and salt if you like.) Let carrots cool.
• Put baking soda and 1 tablespoon warm water in the bowl of an electric mixer and mix to dissolve. Add shortening or butter and sugar and beat until fluffy. Beat in egg, lemon juice and salt until smooth, then beat in carrots. Finally, beat in flour and baking powder.
• Pour batter into pan and smooth the top with a spatula. Bake until the top springs back when lightly pressed, 30 to 40 minutes. Serve warm.