Individual Carrot Puddings

From Vegetable Cookbook

Puddings and Custards Recipes | Vegetables Recipes

Yield: Serves 6

Studded with golden raisins, these spicy, steamed puddings make a wonderful dessert for a fall meal.

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• 3 large eggs
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 1/2 cup light brown sugar
• 1/2 cup golden raisins
• 4 medium carrots, grated
• 1 apple, grated
• Whipped cream

1. Preheat the oven to 350°. Generously butter 6 individual pudding molds or soufflé dishes. In a large mixing bowl, combine the flour, baking powder, soda, and salt. Add the cinnamon, nutmeg, and ginger and whisk to blend thoroughly.

2. In a separate bowl, beat the eggs, melted butter, and vanilla. Stir in the brown sugar and raisins. Add to the dry ingredients and blend well. Stir in the carrots and apple. Pour into the prepared molds and level the batter with the back of a spoon. Cover each mold with a square of buttered aluminum foil and place in a shallow roasting pan. Add hot water to the pan to the depth of 1 inch and bake for 45 to 50 minutes or until a wooden pick inserted in the center of the pudding comes out clean. Remove from the pan of water and allow to cool for 10 minutes. Run a knife around the perimeter of each mold, then invert the puddings onto individual plates. Serve warm, topped with lightly whipped cream.

Find Similar Recipes

• By Category
  • Puddings and Custards Recipes
  • Vegetables Recipes
• By Course
  • Desserts Recipes
• By Preparation Method
  • Bake Recipes