Holiday Carrot Pudding (Version 2) with Creamy Rum Sauce

Made in the microwave, the recipes for Version 2 of this traditional holiday dessert and its delectable sauce are easy to halve or quarter. Version 1 of this popular recipe features your choice of a Sweet Lemon Sauce or a Traditional Hard Sauce. 

Holiday Carrot Pudding (Version 2) 

with Creamy Rum Sauce:

1 c. (250 mL) packed finely grated raw carrots

1 c. (250 mL) packed finely grated raw potato

1 c. (250 mL) packed coarsely grated apple

1 c. (250 mL) raisins

¼ c. (60 mL) sherry, dark rum, or orange juice

½ c. (125 mL) butter or margarine, softened

1 c. (250 mL) dark brown sugar

1 large egg, beaten

1 c. (250 mL) all-purpose flour

1 tsp. (5 mL) baking soda

1 tsp. (5 mL) cloves

1 tsp. (5 mL) cinnamon

1 tsp. (5 mL) nutmeg

1 tsp. (5 mL) 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 cling film (see Note), turning back a small corner 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 warm with rum, brandy, or lemon sauce. Serves 8.

Note: Look for cling film or plastic wrap labeled microwave-save. The film should not touch the food.

Further Note: Wrapped in cling film and stored in a freezer-safe container, Holiday Carrot Pudding freezes well for a couple of weeks.

Creamy Rum Sauce:

½ c. (125 mL) granulated sugar

2 tbsp. (30 mL) cornstarch

¼ tsp. (1.25 mL) salt

1 c. (250 mL) milk

½ c. (125 mL) evaporated milk

¼ c. (60 mL) butter (no substitutions)

Pinch ground nutmeg or mace (see Note)

½ c. (125 mL) dark rum

In a 2-qt. (2 L) microwave-safe measuring cup or bowl, combine sugar, cornstarch, and salt. Gradually stir in both milks and butter. Microwave, covered lightly, on high power for 3-to-5 min., stirring once each minute until thick and creamy. Stir in spice and rum. Reheat just before serving, decanting into a saucière. Yields 2 c. (500 mL) 

Note: Mace and nutmeg are different but closely related spices. Mace is the skin of the nutmeg seed.