Carrot Pudding

 Is there a more versatile vegetable than Carrots?    

From sweet to savory recipes, they work and work hard.  At least I made them do the work.   

I've used carrots in Spaghetti Sauce and also make an amazing Carrot Cake.   I made some Carrot Mousse a while back, as well as one of my favorite salads, which also doubles as a great vegetarian main dish.  White Bean, Carrot, and Celery Salad.  I've used them in Curried Carrot Hummus, and I even made a Candied Carrot Coffeecake once.   They're great in soups, stews, and as pickles in some Carrot Escabeche .  I could go on and on and on, but you get my drift.  I hope.  Carrots are good food.   Treat them well, and they'll work for you.   And work hard.  

And this time round for our Sunday Funday, I'm using them in a Carrot Pudding.  Karen of Karen's Kitchen Stories is our hostess this week, and she enjoined us to use Carrots in a dish, with carrots being featured.    So after some thought, I decided to make a Carrot Pudding, and came up with this recipe.   An old-fashioned, steamed pudding, usually made around Christmas, but I decided, why wait for Christmas? I'm going to enjoy it now.   And it is good.  The Whiskey Lemon sauce is very sharp but goes really well with the highly spiced Carrot Pudding.   Did I mention it's also gluten-free?   Cause it is.  I elected to use some gluten-free flour I had on hand, and it worked, and worked really well.  I ate two wedges for my dinner that night and have the rest of the pudding in the freezer for pudding emergencies.    I'm out of Jameson whiskey, but I bet I can use some regular whiskey or even bourbon to make up some more sauce.   

Sometimes, it's fun to play with food.  😏

 I have some stainless steel mixing bowls I bought a while back, and decided one of them would be perfect for this.

  I cooked my pudding in my small crockpot, and the bowl rested on the lip of the crockpot with an inch or so of water underneath.  Perfection...

And as you can see, it came out of the bowl, really nicely.  

Take a look at what my fellow Sunday Funday Bloggers came up with:  

• Carrot Cake Muffins from Karen's Kitchen Stories
• Carrot Pudding from Sid's Sea Palm Cooking
• Carrot Fries from Mildly Indian
• Carrot Roulade from Sneha's Recipe
• Grilled Carrots from A Day in the Life on the Farm
• Nomato Soup - a Faux Tomato Soup with Carrots from A Messy Kitchen
• Roasted Carrots with Burrata from Amy's Cooking Adventures
• Spicy Carrot Ginger Dressing from Food Lust People Love

Carrot Pudding

Yield: 4-6

Author: Sid's Sea Palm Cooking - Adapted from many recipes

Prep time: 30 MinCook time: 4 H & 30 MTotal time: 5 Hour

This would be a perfect pudding to make for a celebratory meal. 15 minutes or so of prep and 4+ hours of unsupervised cooking time.

Ingredients

Carrot Pudding

• 1 cup carrots - grated
• 1 unpeeled apple, grated
• 1/2 cup craisins
• 1/2 cup pecans - chopped
• 1 cup gluten-free flour
• 1 egg
• 1/4 cup butter
• 1/2 cup sugar - either white or brown
• 1/4 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger

Instructions

1. Beat the butter and sugar together until light and fluffy.
2. Add the egg and spices, mix thoroughly.
3. Then add the flour, nuts, and craisins, and mix together well.
4. Press into a greased heat-proof bowl and place into a crockpot that has an inch or so of water in the base. Let it cook on high for 3 hours and an additional hour or so on low until it is cooked through. (You can also put the mixture into mason jars, well-washed cans that can have a lid put on. I was able to nestle a small bowl inside my crockpot and just used the crockpot lid. Cook to an internal temp of 210 degrees. Or just wing it.

Lemon Whiskey Sauce

1. 1/4 cup Lemon Juice
2. 1/4 cup sugar
3. 1/4 cup whiskey (I used Jameson, your choice as to which one you like)
4. 1/8 tsp. Lemon extract
5. 1/2 tsp. Lemon zest
6. 2 tablespoons butter
7. 1 lightly beaten egg yolk
8. Whisk the first five ingredients together, until the sugar has dissolved, over medium-high heat, taste for sweetness, and add more sugar 1 tablespoon at a time until it's to your taste. Whisk in the butter, temper the egg yolk with some of the hot lemon juice, then whisk in the tempered egg yolk, and cook until thickened, stirring continuously. If you don't temper the egg yolk, you will end up with scrambled egg yolk.  (This is pretty much like a lemon curd but with whiskey, 😉 Pour over the carrot pudding while still warm or serve on the side.  The Lemon sauce is very sharp, but it goes really well with the pudding.  

 

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