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Recipe: Christmas Carrot Pudding With Apricots
Similar Categories: Christmas, Carrot, Pudding, Apricots
1/2 c Butter; softened
1 1/4 c Packed brown sugar
1 c Grated peeled carrots
1 c Grated peeled cored apples
3/4 c Seeded raisins
3/4 c Quartered candied cherries
1/2 c Candied peel
1/3 c Chopped dried apricots
1/4 c Coarsely grated orange rind
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1/2 ts Nutmeg
1/4 ts Allspice
2 tb Orange liqueur or orange
-juice
Grand Marnier sauce; see
-recipe
In large bowl, beat butter and sugar together until light and creamy; set
aside. Combine carrots and apples; set aside. In separate bowl, toss
together raisins, currants, cherries, candied peel, apricots and orange
rind. In separate bowl, stir together flour, baking soda, cinnamon, salt,
nutmeg and allspice. Spoon about one-quarter of the flour mixture over
fruit mixture, tossing lightly. Add to butter mixture, in order and
stirring after each addition, half of the remaining flour mixture, carrots,
apples, orange liqueur, remaining flour mixture and fruit mixture. Stir
just until blended. Pack into greased 6-cup pudding mould; press and
flatten evenly. Cut 1 round of waxed paper to fit over batter; grease
lightly and place on batter. Cover bowl with round of foil large enough to
come 2 inches down outside of bowl. Shape over bowl; tie firmly with string
about 1 inch below rim. Press foil up tightly over string.
Place on rack in large saucepan; pour boiling water around pudding to come
two-thirds of the way up bowl. Cover and steam for 2-1/2 to 3 hours or
until tester inserted comes out clean; add more boiling water as necessary
to maintain depth. (Recipe can be prepared ahead to this point. Let cool on
rack, remove from bowl, overwrap and store at room temperature for a few
days to ripen; or freeze for up to 3 months.
To reheat, return to bowl and steam for 1 hour. Or reheat in microwave by
placing pudding, flat side down, on plate; cover with glass bowl Microwave
at High for 5 to 7 minutes or until warmed through.)
If serving immediately, let stand for about 10 minutes; loosen edges with
knife and turn out onto warmed shallow serving plate.
Serve with Grand Marnier Sauce.
Yield: 10 servings
1 1/4 c Packed brown sugar
1 c Grated peeled carrots
1 c Grated peeled cored apples
3/4 c Seeded raisins
3/4 c Quartered candied cherries
1/2 c Candied peel
1/3 c Chopped dried apricots
1/4 c Coarsely grated orange rind
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1/2 ts Nutmeg
1/4 ts Allspice
2 tb Orange liqueur or orange
-juice
Grand Marnier sauce; see
-recipe
In large bowl, beat butter and sugar together until light and creamy; set
aside. Combine carrots and apples; set aside. In separate bowl, toss
together raisins, currants, cherries, candied peel, apricots and orange
rind. In separate bowl, stir together flour, baking soda, cinnamon, salt,
nutmeg and allspice. Spoon about one-quarter of the flour mixture over
fruit mixture, tossing lightly. Add to butter mixture, in order and
stirring after each addition, half of the remaining flour mixture, carrots,
apples, orange liqueur, remaining flour mixture and fruit mixture. Stir
just until blended. Pack into greased 6-cup pudding mould; press and
flatten evenly. Cut 1 round of waxed paper to fit over batter; grease
lightly and place on batter. Cover bowl with round of foil large enough to
come 2 inches down outside of bowl. Shape over bowl; tie firmly with string
about 1 inch below rim. Press foil up tightly over string.
Place on rack in large saucepan; pour boiling water around pudding to come
two-thirds of the way up bowl. Cover and steam for 2-1/2 to 3 hours or
until tester inserted comes out clean; add more boiling water as necessary
to maintain depth. (Recipe can be prepared ahead to this point. Let cool on
rack, remove from bowl, overwrap and store at room temperature for a few
days to ripen; or freeze for up to 3 months.
To reheat, return to bowl and steam for 1 hour. Or reheat in microwave by
placing pudding, flat side down, on plate; cover with glass bowl Microwave
at High for 5 to 7 minutes or until warmed through.)
If serving immediately, let stand for about 10 minutes; loosen edges with
knife and turn out onto warmed shallow serving plate.
Serve with Grand Marnier Sauce.
Yield: 10 servings
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