Festive Spiced Apple and Carrot Pudding

Recipe Collection: Dessert

Festive Spiced Apple and Carrot Pudding elevates your holiday gatherings with a vegetarian British classic that’s gluten, egg, and dairy-free. This pudding combines the natural sweetness of apples and carrots with warm spices, creating a moist and flavorful dessert. Perfect for serving with a rich rum or cranberry sauce, it’s a versatile treat that will impress your guests.

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Overview

This Spiced Apple and Carrot Steamed Pudding is a delightful twist on the traditional Christmas pudding, offering a lighter yet equally flavorful experience. Infused with warm spices and the natural sweetness of apples and carrots, this pudding is perfect for the holiday season. Serve it with a rich rum or cranberry sauce for an extra festive touch.

Diet Type

Vegetarian

Allergies

Gluten, Eggs, Dairy

Cuisine

British

Serving Size: 12

Cooking Time: 200 minutes

Ingredients

• 4 Medium carrots, grated
• 2 Medium apples, grated
• 1 Cup raisins
• 1 Cup fine bread crumbs
• 1.5 Cups all-purpose flour
• 2 Teaspoons (tsp) baking powder
• 2 Teaspoons (tsp) ground cinnamon
• 1 Teaspoon (tsp) baking soda
• 1 Teaspoon (tsp) salt
• 1 Teaspoon (tsp) ground nutmeg
• 1 Teaspoon (tsp) ground allspice
• 4 Large eggs
• 0.67 Cup unsalted butter, melted
• 0.5 Cup white sugar

Steps

1. Prepare the Mixtures: In a large bowl, combine the grated carrots, apples, raisins, and bread crumbs. In a separate bowl, sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice.
2. Mix Wet Ingredients: In another large bowl, beat the eggs until frothy. Gradually add the melted butter and sugar, beating until well combined.
3. Combine Ingredients: Gradually stir the sifted flour mixture into the egg mixture until just combined. Fold in the carrot mixture, ensuring all ingredients are evenly distributed.
4. Prepare the Mold: Lightly grease a 2-quart pudding mold. Pour the batter into the mold, smoothing the top with a spatula.
5. Steam the Pudding: Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on the rack. Pour enough water into the pot to cover the bottom two-thirds of the mold. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for 2 hours and 45 minutes, adding water occasionally to maintain the water level.
6. Cool and Serve: Carefully remove the mold from the pot and let it cool for 10 minutes. Turn the pudding out onto a serving plate. Serve warm with your choice of rum or cranberry sauce, and garnish with pecan halves or cranberries for a festive touch. Enjoy your holiday treat!

Enjoy your homemade Festive Spiced Apple and Carrot Pudding!