Steamed puddings are traditional fare; some carrot puddings even date back more than 200 years or more. While the original recipes for steamed carrot pudding included suet, this variation uses more accessible and familiar ingredients. Rich with apples, cinnamon and walnuts, this moist dessert can be cooked in a traditional pudding mold, steamed in tin cans or processed in quart jars that seal upon cooling and can be stored for later use. A sweet, tart lemon sauce is the perfect topping for this culinary creation.
Making the Pudding
Wash 4 to 5 large carrots and grate them to obtain 1 cup grated carrots. Wash, peel, and core 3 to 4 tart cooking apples. Grate to make 1 cup. Mix the grated apples and carrots with 1 1/2 cups melted butter, 1 teaspoon vanilla, and 1 cup brown sugar .
Mix 2 cups flour, 1/2 teaspoon cloves, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon soda into a separate bowl. Pour these dry ingredients into the carrot and apple mixture. Stir together contents until blended.
Stir 1 cup chopped walnuts and 1 cup raisins into the pudding mixture. The batter will be quite thick. Spoon it into quart jars, filling them no more than 2/3 full to give room for the pudding to expand. Wipe the jar rim clean of any drips or greasiness.
Put the jar lids on and screw the rings on firmly. Place a metal rack in the bottom of a large pan or water bather. Stand the jars of pudding batter on this rack and add enough water to come halfway up the sides of the jars.
Put a lid on the pan, bring the water to a boil, and simmer for three hours, adding hot water as necessary to keep the pan from boiling dry. Lift the jars of pudding from the water and cool the jars on a heatproof surface. Check the lids for a proper seal once the pudding has completely cooled.
Remove the jar rings, wash the jars off and dry them. Write the date on the lid with permanent marker. Store steamed carrot pudding in sealed jars in a cool, dark place until ready to use. Refrigerate unsealed jars and leftover pudding.
Making the Lemon Sauce
Mix 1/4 cup sugar, 1 tablespoon corn starch and 1 cup water in a small saucepan. Bring to a boil and stir until the mixture thickens. Remove the pan from the heat.
Add 3 tablespoons lemon juice, 3 tablespoons butter and 1/2 teaspoon lemon rind to the thickened water and sugar mixture. Stir until the butter melts and the sauce is smooth.
Pour this sauce over individual servings of steamed carrot pudding. Refrigerate any leftover lemon sauce for up to two weeks. Warm leftover sauce over low heat, stirring frequently, until it reaches its original consistency.
Use a pudding mold or tin cans to steam the pudding in if you plan to use it immediately. Spray the inside of the mold or cans with non-stick cooking spray for easy removal.
Use a folded dishtowel in the bottom of the pan if you don't have a metal rack that fits your large pan.
Cover a pudding mold or tin cans securely to prevent condensation from dripping into your pudding as it steams.