There is something truly heartwarming about a Steamed Carrot and Potato Spiced Pudding with Vanilla Sauce Recipe that brings cozy comfort to any table. This delightful dessert combines the natural sweetness and earthiness of carrots and potatoes with a symphony of fragrant spices, all beautifully steamed to moist perfection. Topped with a silky vanilla sauce that gently melts into every bite, it’s a recipe that feels like a hug from the inside out. Perfect for sharing with loved ones, this dish is as satisfying as it is unique, making it an irresistible treat that genuinely deserves a special spot in your recipe collection.
Ingredients You’ll Need
This recipe keeps things wonderfully simple but each ingredient plays a crucial role in creating the pudding’s irresistible flavor, texture, and color. From the tender shredded carrots and potatoes to the warm spices and sweet dried fruits, every element works together in harmony.
- Butter: Softened butter adds richness and helps create a tender crumb in the pudding.
- Sugar: Sweetens the pudding and balances the earthiness of the root vegetables.
- Eggs: Provide structure and moisture, helping to bind the ingredients together.
- Vanilla extract: Infuses the batter with a lovely aromatic warmth that complements the spices.
- All-purpose flour: Forms the base for the pudding’s structure, keeping it dense but soft.
- Baking powder and baking soda: Leavening agents that ensure the pudding rises gently while steaming.
- Salt: Enhances all the flavors and balances the sweetness.
- Ground cinnamon, nutmeg, and cloves: These spices create a cozy, festive fragrance that pairs beautifully with the carrots and potatoes.
- Shredded peeled carrots and potatoes: These give the pudding its unique texture and subtle natural sweetness.
- Raisins, chopped dates, and nuts: Add bursts of chewy sweetness and crunchy texture for interest in every bite.
- For the vanilla sauce: Sugar, cornstarch, salt, cold water, butter, vanilla extract, and a dash of ground nutmeg combine to make a smooth, luscious topping.
How to Make Steamed Carrot and Potato Spiced Pudding with Vanilla Sauce Recipe
Step 1: Prepare the Batter
Start by creaming the softened butter with sugar until the mixture is light and fluffy—this usually takes about five to seven minutes. This step is important as it traps air, lending the pudding a gentle lift when steamed. Next, beat in the eggs and vanilla extract, incorporating them fully to build a smooth and rich base. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and warming spices. Gradually add this dry mix to the creamed butter combination, stirring carefully to maintain the batter’s lightness. Finally, fold in the shredded carrots, shredded potatoes, raisins, chopped dates, and nuts, ensuring each bite will be packed with flavors and textures.
Step 2: Steam the Pudding
Pour the batter into a well-greased 6-cup pudding mold or a metal gelatin mold. Cover the surface with foil tightly to trap moisture inside. Place the mold on a rack inside a large stockpot, then pour in boiling water until it reaches about an inch up the sides of the mold. Cover the stockpot with a lid and steam the pudding gently for about 1 hour and 15 minutes to 1 hour and 30 minutes. Check from time to time, replenishing the boiling water as needed to avoid drying out. When a toothpick inserted into the center comes out clean, your pudding is perfectly steamed and ready to be unmolded after standing for five minutes.
Step 3: Make the Vanilla Sauce
While the pudding steams, start on the vanilla sauce that will perfectly complement the warm spices in the pudding. In a small saucepan, combine sugar, cornstarch, and salt. Stir in cold water gradually until smooth. Bring the mixture to a gentle boil over medium heat, stirring constantly until it thickens, which should take just a minute or two. Remove the sauce from heat and stir in cubed butter, vanilla extract, and a dash of ground nutmeg. This luscious sauce should be served warm to pour generously over the pudding right before serving.
How to Serve Steamed Carrot and Potato Spiced Pudding with Vanilla Sauce Recipe
Garnishes
Simple garnishes can elevate the presentation and taste beautifully. Sprinkle a few toasted nuts or whole raisins on top for an inviting texture contrast. A light dusting of cinnamon or nutmeg also adds visual appeal and enhances the aromatic experience. Fresh herbs like a small sprig of mint can add a splash of color and a refreshing note alongside the warm spices.
Side Dishes
This pudding shines on its own but also pairs wonderfully with seasonal fruit compotes such as apple or cranberry for added tang and brightness. A dollop of crème fraîche or lightly whipped cream offers a cool, creamy balance against the warmly spiced pudding. For a quirky twist, serve alongside a spiced chai tea or a cup of mild coffee to highlight the harmonious flavors further.
Creative Ways to Present
For a charming dessert presentation, serve individual portions of the steamed pudding in small ramekins topped with a drizzle of the vanilla sauce. Layer slices of the pudding into a trifle with alternating layers of vanilla custard and fruit for a stunning visual effect. If you want to impress at a gathering, consider unmolding the whole pudding onto a decorative platter and piping vanilla sauce in elegant swirls around it—it’s both eye-catching and delicious.
Make Ahead and Storage
Storing Leftovers
Leftover pudding keeps well in an airtight container in the refrigerator for up to three days. Make sure to cover it tightly to prevent the pudding from drying out or absorbing unwanted fridge odors. The flavors often deepen overnight, making leftovers even more delightful.
Freezing
You can freeze the steamed carrot and potato spiced pudding, wrapped securely in plastic wrap and then aluminum foil or stored in a freezer-safe container. It will keep for up to two months. Thaw frozen pudding overnight in the fridge before reheating gently to maintain its moist texture.
Reheating
To reheat, warm the pudding in a steamer again or in a microwave covered loosely with a microwave-safe wrap to avoid drying. Reheat the vanilla sauce on the stove or in the microwave, stirring occasionally until smooth and warm. Pour the sauce over the pudding just before serving for the best experience.
FAQs
Can I substitute the potatoes with another vegetable?
While potatoes add a unique moisture and texture to the pudding, you can experiment with other root vegetables like sweet potatoes or parsnips for subtle flavor changes. Just be sure to keep the quantities the same so the consistency stays right.
Is this pudding gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, try substituting with a gluten-free flour blend suitable for baking, but note that texture might vary slightly.
Can I use dried fruits other than raisins and dates?
Absolutely! Feel free to swap in dried apricots, figs, or cranberries based on your preference. Just chop them finely so they distribute evenly throughout the pudding.
How important is the steaming method?
Steaming gently cooks the pudding, keeping it moist and tender compared to baking. It also helps develop the pudding’s signature soft, dense texture that’s hard to achieve any other way.
Can the vanilla sauce be made ahead of time?
Yes, you can prepare the vanilla sauce up to a day in advance. Reheat gently before serving and stir well to restore its smooth, luscious texture.
Final Thoughts
If you are looking for a dessert that is both comforting and a little bit different, the Steamed Carrot and Potato Spiced Pudding with Vanilla Sauce Recipe is an absolute winner. Rich with cozy spices, sweet surprises from dried fruits, and a luscious vanilla sauce, it’s the kind of dish that invites sharing and warm memories. I encourage you to give this recipe a try—you might just discover a new favorite to treasure for years to come.
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Steamed Carrot and Potato Spiced Pudding with Vanilla Sauce Recipe
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
Description
This traditional steamed carrot pudding is a moist, spiced dessert combining shredded carrots, potatoes, raisins, dates, and nuts, steamed to perfection and served with a rich vanilla sauce. It’s a comforting treat perfect for cozy gatherings and celebrations.
Ingredients
Pudding Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup shredded peeled carrots
- 1 cup shredded uncooked peeled potatoes
- 1 cup raisins
- 1 cup chopped dates
- 1 cup nuts (such as walnuts or pecans), chopped
Vanilla Sauce Ingredients
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups cold water
- 1/4 cup butter, cubed
- 2–1/2 teaspoons vanilla extract
- Dash ground nutmeg
Instructions
- Prepare the batter: In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy, which should take about five to seven minutes. Then, beat in the eggs and vanilla extract until well combined.
- Combine dry ingredients and mix: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add this dry mixture to the creamed butter mixture, stirring gently to combine.
- Add shredded vegetables and dried fruits: Stir in the shredded peeled carrots and potatoes along with the raisins, chopped dates, and nuts. Mix until just combined to form the pudding batter.
- Steam the pudding: Grease a 6-cup pudding mold or metal gelatin mold well. Pour the batter into the prepared mold and cover tightly with foil. Place the mold on a rack inside a large stockpot. Add boiling water to reach about 1 inch depth in the pot. Cover the pot and let it steam gently over boiling water for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Check and replace the water as necessary during steaming. Once done, let the pudding stand for five minutes before unmolding onto a serving plate.
- Make the vanilla sauce: Meanwhile, in a small saucepan, combine the sugar, cornstarch, and salt. Gradually stir in cold water until smooth. Cook over medium heat, bringing the mixture to a boil, stirring continuously for 1 to 2 minutes until the sauce thickens. Remove from heat, then stir in the cubed butter, vanilla extract, and a dash of ground nutmeg until well incorporated.
- Serve: Serve the warm steamed carrot pudding with a generous drizzle of the prepared vanilla sauce for a delightful finish.
Notes
- Ensure the shredded carrots and potatoes are well drained if they release excess moisture to maintain the right pudding texture.
- Use a tightly fitting lid or foil to prevent water from dripping into the pudding during steaming.
- For nuts, walnuts or pecans work best for added crunch and flavor.
- Steaming time may vary slightly depending on your stove and pot size; use a toothpick test to check doneness.
- Leftover pudding can be refrigerated and gently reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Traditional American
