STEAMED CORN RECIPES RECIPES
STEAMED CARROT PUDDING RECIPE: HOW TO MAKE IT
This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 35 minutes
Prep Time 20 minutes
Cook Time 01 hours 15 minutes
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients and spices; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve sauce with warm pudding.
Nutrition Facts : Calories 570 calories, FatContent 28g fat (12g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 760mg sodium, CarbohydrateContent 75g carbohydrate (49g sugars, FiberContent 5g fiber), ProteinContent 9g protein.
STEAMED CARROT PUDDING RECIPE: HOW TO MAKE IT
This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 35 minutes
Prep Time 20 minutes
Cook Time 01 hours 15 minutes
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients and spices; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve sauce with warm pudding.
Nutrition Facts : Calories 570 calories, FatContent 28g fat (12g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 760mg sodium, CarbohydrateContent 75g carbohydrate (49g sugars, FiberContent 5g fiber), ProteinContent 9g protein.
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STEAMED CARROT PUDDING RECIPE: HOW TO MAKE IT
This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio
From tasteofhome.com
Reviews 5
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Category Desserts
Calories 570 calories per serving
From tasteofhome.com
Reviews 5
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Calories 570 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients and spices; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve sauce with warm pudding.
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