Sunday, December 15, 2013

Christmas Carrot Pudding (Microwave Version)

This microwave version of Christmas Carrot Pudding (sometimes called New England Carrot Pudding) comes to you from the former test kitchen of The Vancouver Sun in British Columbia, Canada. 

Christmas Carrot Pudding (Microwave Version):

1 c. packed finely grated raw carrots
1 c. packed finely grated raw potato
1 c. packed coarsely grated apple
1 c. raisins
¼ c. sherry, dark rum, or orange juice
½ c. butter or margarine, softened
1 c. dark brown sugar
1 large egg, beaten
1 c. all-purpose flour
1 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt

Assemble and prepare ingredients before starting. Combined weight of grated carrots, potato and apple should equal 1 lb. (454 g). Add raisins to sherry. Cover and microwave 1 min. on high power. Cream butter and sugar together until no grainy feeling remains when mixture is rubbed between thumb and forefinger. Add beaten egg. Stir in grated carrot, potato and apple, and raisins.

In a separate bowl, combine flour with remaining ingredients. Stir flour mixture into wet mixture. Spoon mixture into greased 2-qt. (2 L) pudding mold or microwave-safe bowl, leaving a 2-in. head space at top of bowl. Cover with cello wrap, leaving a small opening to vent steam.

Cook 10 min. in microwave on high power. Test for doneness with long skewer; skewer should come out clean. Allow to rest 5 min. before gently loosening pudding edges from mold or bowl. Serve hot with rum, brandy, or lemon sauce. Serves 8.

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