Apple and Carrot Christmas Pudding

Rating: 4.36 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

By rosie
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

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

Nutrition Facts

Per Serving:
303.4 calories; 5.7 g protein; 43.6 g carbohydrates; 89.1 mg cholesterol; 558.1 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Kalate
Rating: 5 stars
12/27/2011
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 Read More
Helpful
(16)

Most helpful critical review

Jamie
Rating: 2 stars
09/21/2011
I followed the recipe. Steaming was new & fun. The texture was lumpy soggy & dense. Only the cat liked it. Read More
Helpful
(8)
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jvszen
Rating: 5 stars
09/03/2010
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 Read More
Helpful
(16)
Kalate
Rating: 5 stars
12/27/2011
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 Read More
Helpful
(16)
BJREEVE
Rating: 5 stars
12/30/2010
I love Christmas pudding and this is a good one! Read More
Helpful
(14)
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CINDERSELLA
Rating: 5 stars
01/03/2011
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. Read More
Helpful
(13)
Jamie
Rating: 2 stars
09/21/2011
I followed the recipe. Steaming was new & fun. The texture was lumpy soggy & dense. Only the cat liked it. Read More
Helpful
(8)
Ghislaine Foulem Clarence Thér
Rating: 5 stars
12/22/2016
very good Read More
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Kay De Ath
Rating: 4 stars
12/24/2019
Used brown sugar a tablespoon of ground flax for the nutty part and a tablespoon each of brandy and lemon juice. Smells amazing as it steams. I covered the top with a butter wrapper and parchment paper topped by a small plate. The way my Gran always steamed her puddings. Read More
Spencer Sanders
Rating: 3 stars
12/26/2019
I followed this recipe to the T except for the raisins which I omitted. However I did make a couple of substitutions. I do not have a steamer rack so my grandmother made a ring of aluminum foil to hold it up which is a trick she had seen on TV. Also we used a Bundt pan instead of a mold. When I dumped it onto a plate it flattened a little bit and it was really dense and moist. Is the pudding supposed to be like this? Read More
AL Callander
Rating: 5 stars
12/12/2015
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! Read More
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