PUDDING JARS RECIPES

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STEAMED PUDDING RECIPES - BBC GOOD FOOD



Steamed pudding recipes - BBC Good Food image

A warm sponge pudding is the ultimate comfort food. Indulge with sticky toffee, chocolate, vanilla or fruit-packed treats.

Provided by Good Food team

Number Of Ingredients 1

CARROT PUDDING RECIPE | ALLRECIPES



Carrot Pudding Recipe | Allrecipes image

This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!

Provided by Joyce Rehagen

Categories     Custards and Puddings

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup grated carrots
1 cup peeled and shredded potatoes
1 cup white sugar
1 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
½ cup butter
½ cup heavy whipping cream
1 cup white sugar
1 ½ teaspoons vanilla extract

Steps:

  • In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
  • Steam the cake for 2 hours. Serve warm.
  • Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Nutrition Facts : Calories 551.6 calories, CarbohydrateContent 93.8 g, CholesterolContent 58.2 mg, FatContent 19.9 g, FiberContent 2.5 g, ProteinContent 3.6 g, SaturatedFatContent 12.3 g, SodiumContent 295.5 mg, SugarContent 70.5 g

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This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.
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  • To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.
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A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam - serve hot with custard!
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Total Time 3 hours 15 minutes
Category Dessert, Dinner
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Calories 508 calories per serving
  • Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.
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A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam - serve hot with custard!
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Total Time 3 hours 15 minutes
Category Dessert, Dinner
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Calories 508 calories per serving
  • Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.
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