Best 7 Apple And Carrot Christmas Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

During Christmas, various mouthwatering dishes grace tables, one of which is the traditional apple and carrot Christmas pudding. This enticing dessert combines the delightful flavors of sweet apples, crunchy carrots, and a myriad of spices. Whether you prefer a boozy or non-alcoholic version, this article will guide you through the journey of creating the perfect apple and carrot Christmas pudding. We'll explore the diverse range of recipes, from classic to contemporary, ensuring that you find the one that perfectly matches your taste and dietary preferences. Get ready to indulge in the delectable flavors of this festive treat as we delve into the world of apple and carrot Christmas pudding, transforming your holiday season into a truly memorable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE AND CARROT CHRISTMAS PUDDING



Apple and Carrot Christmas Pudding image

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.

Provided by rosie

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 3h20m

Yield 12

Number Of Ingredients 14

4 carrots, peeled and grated
2 apples - peeled, cored, and grated
1 cup raisins
1 cup fine bread crumbs
1 ½ 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
⅔ cup butter
½ cup white sugar
4 eggs

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 43.6 g, Cholesterol 89.1 mg, Fat 12.8 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 558.1 mg, Sugar 20.6 g

APPLE AND CARROT CHRISTMAS PUDDING



APPLE AND CARROT CHRISTMAS PUDDING image

Categories     Apple     Carrot     Fruit     Christmas

Number Of Ingredients 14

1 recipe - 4 carrots, peeled and grated
1 recipe - 2 apples, peeled, cored and grated
1 cup (optional) raisins
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
1 recipe - 4 eggs

Steps:

  • 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.
  • 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.

CHRISTMAS CARROT PUDDING



Christmas Carrot Pudding image

This is a traditional English steamed pudding, which I serve with Egg Nog Sauce. DH could care less about Christmas anything, except this. If I don't make this, I may as well pack my bags ... :) This is his dear Mom's recipe, just as she wrote it, I don't dare change it!

Provided by Gumboot Gourmet

Categories     Dessert

Time 3h30m

Yield 2 mdeium puddings, 8-10 serving(s)

Number Of Ingredients 11

1 cup grated carrot
1 cup grated potato
1 cup flour, divided
1 cup sugar
1 cup fruit cake fruit
1/2 cup butter
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 egg
2 -3 tablespoons rum (optional) or 2 -3 tablespoons brandy (optional)

Steps:

  • Sprinkle a tablespoon of flour over fruit & mix, set aside.
  • Grate carrot & potato, set aside.
  • Cream sugar & butter, add egg & beat.
  • Add carrot & 1/2 of potato.
  • Mix well & add remaining flour & spices.
  • Dissolve baking soda in remaining 1/2 of potato.
  • Add to pudding & mix lightly.
  • Add floured fruit & mix lightly.
  • Add rum or brandy if using.
  • Pour into large buttered pudding bowl.
  • Cover with greased parchment or waxed paper.
  • Cover with clean cotton cloth, tied down.
  • This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
  • Steam on stovetop for three hours, watching water level.
  • Water should not come more than halfway up the bowl.
  • At this point you can either serve it, refrigerate for a few days or put in the freezer.
  • I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
  • Steam for one hour before serving.
  • Serve with egg nog sauce, or your favorite hard sauce.

CARROT-APPLE SIDE DISH



Carrot-Apple Side Dish image

Whenever this dish makes an appearance at a family gathering or church potluck, folks always comment on the interesting combination of carrots and apple. Then they ask for the recipe!-Martina Knowles, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups diced carrots (about 6 medium)
2 cups water
1 tablespoon butter
1/4 cup packed brown sugar
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 cup diced peeled apple
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.

Nutrition Facts : Calories 122 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 51mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.

CHRISTMAS PUDDING



Christmas Pudding image

Provided by Jean F. Tibbetts

Categories     dessert

Time 8h20m

Yield 8 - 10 servings

Number Of Ingredients 22

1 1/2 cups seeded muscat raisins
1/4 cup coarsely chopped mixed candied fruit
1/4 cup glaceed red cherries
1 medium Granny Smith apple, peeled, cored and coarsely chopped
1 small carrot, grated
2 teaspoons orange zest
1 teaspoon lemon zest
1/4 cup slivered blanched almonds
4 tablespoons unsalted butter, cut into a 1/4-inch dice
1/2 cup whole wheat flour
1 cup bread crumbs
1/4 cup dark brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Generous pinch ground cloves
1/4 teaspoon salt
2 large eggs
2 tablespoons orange juice
1 tablespoon lemon juice
3 tablespoons Cognac, plus 1/4 cup warm Cognac
1 sprig holly Devon cream-yogurt sauce (see recipe)
Devon cream-yogurt sauce

Steps:

  • Combine raisins, candied fruit, cherries, apple, carrot, orange and lemon zests, almonds and butter in a large bowl and mix well.
  • Combine flour, bread crumbs, sugar, ginger, nutmeg, cloves and salt in a small bowl; stir to mix, and add to fruit mixture.
  • Lightly beat eggs with orange and lemon juices and 3 tablespoons Cognac in small bowl. Pour over pudding mixture; blend with fingers.
  • Lightly grease a 1-quart pudding basin with vegetable oil and line the bottom with a greased circle of wax paper cut to fit. Pack the pudding mixture into the prepared basin; cover with another fitted and greased wax paper circle. Cover basin with a dampened towel, securing it by tying with kitchen twine.
  • Place basin on a rack in a 5-quart saucepan. Add 10 cups water and set over high heat. Bring to boil, cover, reduce heat and simmer 8 hours; add hot water when necessary.
  • Remove basin from water and cool to room temperature. Remove the towel and top circle of wax paper. Run sharp knife around inside edge of basin. Invert onto a platter.
  • Ignite warm Cognac and pour it over the pudding. As flame dies, top with holly. Serve immediately with Devon cream-yogurt sauce on side.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 25 grams, TransFat 0 grams

MOM'S CHRISTMAS CARROT PUDDING



Mom's Christmas Carrot Pudding image

This is a tradition in my family and everyone looks forward to it. It's almost like a carrot cake and the sauce may sound a little odd but I never have it without it.

Provided by Narshmellow

Categories     Dessert

Time 4h

Yield 10 serving(s)

Number Of Ingredients 22

1 cup grated raw carrot
1 cup grated raw potato
1 cup grated raw apple
1 1/2 cups sugar
1 cup raisins
1/2 cup melted butter
1 cup nuts
1 egg
1 1/4 cups flour
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 tablespoons cornstarch
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 dash allspice
2 cups boiling water
2 tablespoons vinegar

Steps:

  • Put everything for the pudding in a big bowl and mix it up so it is combined.
  • Place batter in greased molds and carefully cover with tinfoil.
  • You do not want any water falling over into the batter or it will be ruined.
  • Put molds in a pot big enough to fit leaving a little room around the edges to pour the water into the pot.
  • Fill the pot with water halfway up the side of the molds.
  • Cover with lid and steam for 2 to 3 hours.
  • Check to make sure the pot doesn't run dry.
  • The pudding is done when it has a cake-like look to it.
  • You may have to steam for a longer period of time.
  • It is best to make this a few days ahead of time and cool it in a pantry or fridge so that the flavors may blend.
  • Sauce: Combine sugar, cornstarch, salt, nutmeg, cinnamon, and allspice.
  • Add water.
  • Cook until thickens and clear looking.
  • Add vinegar and stir.
  • Make this the day you are going to serve.

STEAMED CARROT PUDDING



Steamed Carrot Pudding image

This recipe has been in my family for at least three generations, passed down from my Canadian grandmother. It's been a favorite wintertime dessert for us and always included for Easter dinner and other holiday meals. -Ann Searcey, Kettering, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 22

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 each raisins, chopped dates and nuts
VANILLA SAUCE:
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

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

Nutrition Facts : Calories 570 calories, Fat 28g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 760mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 5g fiber), Protein 9g protein.

Tips:

  • Use fresh, seasonal ingredients. This will ensure that your pudding is packed with flavor.
  • Don't overmix the batter. Overmixing can make the pudding tough.
  • Bake the pudding in a hot oven. This will help it to rise and develop a golden crust.
  • Let the pudding cool completely before serving. This will allow the flavors to meld and the pudding to set.
  • Serve the pudding with your favorite toppings. Some popular options include brandy butter, hard sauce, and whipped cream.

Conclusion:

Apple and carrot Christmas pudding is a delicious and festive dessert that is perfect for the holiday season. It is easy to make and can be enjoyed by people of all ages. With its moist texture, sweet flavor, and festive appearance, this pudding is sure to be a hit at your next holiday gathering.

Related Topics