Sunday, December 15, 2013

Christmas Carrot Pudding (Microwave New England-Style)

If youre starting to get the idea that I like Carrot Pudding, you win the free pile of carrots because youre correct! This is yet another microwave version, New England-style, of this delicious Christmas pudding. This recipe is especially nice because of its candied ginger.

Christmas Carrot Pudding (Microwave New England-Style):

½ c. butter or margarine, softened
½ c. brown sugar
1 large egg
1 c. firmly packed grated raw carrots
2 tsp. candied ginger
½ c. raisins, plumped (see Index for How to Plump Dried Fruits)
1 c. currants, plumped
1-¼ c. cake flour (see Further Note)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
½ tsp. nutmeg

Cream butter and sugar until light and fluffy and no grainy feeling remains when mixture is rubbed between thumb and forefinger. Stir in carrots, ginger, raisins, and currants. In a separate bowl, combine dry ingredients. Sift over wet ingredients, stirring until well blended. Our into greased 9x9-in. microwave-safe dish. Cook, lightly covered with wax paper or parchment sheet, 11-to-12 min. at full power on rotating turntable of microwave oven. Slice into squares while pudding is still warm, serving with sauce of your choice. Yields 9 servings.
Further Note: No cake flour? Substitute 1-¼ c. all-purpose flour minus 1-½ tbsp. 

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