Apple and Carrot Christmas Pudding Recipe - Allrecipes.com
Apple and Carrot Christmas Pudding Recipe
  • READY IN 3+ hrs

Apple and Carrot Christmas Pudding

Recipe by  

"This is just like traditional Christmas pudding, but with less fat. The house smells great all day long. It's wonderful served with rum or cranberry sauce. For variations, try lemon or chocolate sauce. You can also line the mold with pecan halves or cranberries before filling. Be creative and add Christmas decorations to the plate before serving. The sky is the limit."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs 50 mins
  • READY IN

    3 hrs 20 mins

Directions

  1. Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold.
  2. Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.
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Reviews More Reviews

Dec 27, 2011

Followed recipe as shown for the exception of adding Walnuts, I used 1/2 cup of Walnuts and 1/2 cup of raisins. The 2 quart pudding was over 1/2 gone before the party let up :) Thanks Added 12/27/2011 used 1/2 cup of honey instead of sugar, added 1/2 hour cooking time. Once again it was great

 
Dec 30, 2010

I love Christmas pudding, and this is a good one!

 

5 Ratings

Sep 03, 2010

I plan to try this recipe a little closer to christmas, I am just adding this now for those who might want to try a steamed pudding but find the idea of steaming to be to much. I always "steam" my puddings in 1 pint jars in the canner, they are steamed and sealed in one step. Also, I plan to try this with hemp oil, for the nutty flavor, omega 3 and 6 with no cholesterol. Will post how it turns out

 
Jan 03, 2011

this is very similar to the steamed pudding handed down through the many generations of my grandma's family. only the massive quantity of suet is replaced by butter. grandma had a huge steamer she placed across the front of the cook stove. i steam mine in the crock pot. make sure your can fits your crock, or purchase a rival "cake n' bake pan," still available, used, on ebay.com for $5-$15. additional instructions are to tightly cover can with foil. using a paring knife, cut a slit in the foil to vent. fill crock 2/3 with water. place 7 layers of paper towels (yes, 7 layers) over the top of the crock. place table knife across the rim of the crock, and place cover. the knife gives the correct amount of ventilation. cook on high for 4 hours. after four hours remove can from crock, remove foil, invert can on plate and hope you greased the can well enough for the pudding to slide out. when reheating individual servings of pudding do it in the microwave for 30-60 minutes, as desired. be sure to place about 3 layers of moistened paper towels over the pudding.

 
Sep 21, 2011

I followed the recipe. Steaming was new & fun. The texture was lumpy, soggy & dense. Only the cat liked it.

 

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 558 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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