Apple and Carrot Christmas Pudding

  • Recipe By
  • Published Jan 2nd
  • Ready In3h 20m
  • Servings12
  • Calories303
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.

Apple and Carrot Christmas Pudding Ingredients

The following are the ingredients needed to make delicious Apple and Carrot Christmas Pudding for 12 servings:

  • 4 carrots, peeled and grated
  • 2 apples - peeled, cored, and grated
  • 1 cup raisins (optional)
  • 1 cup fine bread crumbs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 2/3 cup butter
  • 1/2 cup white sugar
  • 4 eggs

Apple and Carrot Christmas Pudding Cooking Instructions

  • Prep30m
  • Cook2h 50m
  • Ready In3h 20m

To cook Apple and Carrot Christmas Pudding, you need about 30 minutes of preparation time. The time needed to cook this Apple and Carrot Christmas Pudding is about 2 hours 50 minutes , and you can serve your Apple and Carrot Christmas Pudding within 3 hours 20 minutes . The following are the steps to cook Apple and Carrot Christmas Pudding easily:

  1. 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. 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.

Notes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 303 calories; 12.8 grams of fat; 43.6 grams of carbohydrates; 5.7 grams of protein; 89 milligrams of cholesterol; 558 milligrams of sodium.

  1. Dec 22nd 2016

    very good

  2. Dec 12th 2015

    Just like my Mom used to make at Christmas. This was a huge hit with everyone. Especially served with Rum sauce!This recipe is now going to be a tradition in our family too!

  3. Sep 17th 2011

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

  4. Dec 29th 2010

    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 steam ...

  5. Dec 28th 2010

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

  6. Dec 13th 2010

    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 :) ThanksAdded ...

  7. Sep 2nd 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 "st ...