Apple and Carrot Christmas Pudding Best Family Recipes

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Apple and Carrot Christmas Pudding

"This is just like traditional Christmas pudding, but with less fat. The house smells amazing all day lengthy. It's exquisite served with rum or cranberry sauce. For variations, try lemon or chocolate sauce. You can also line the mold with pecan halves or cranberries earlier than filling. Be innovative and upload Christmas decorations to the plate before serving. The sky's the restrict."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 12M	Ready in : 3H20M

Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift collectively the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream collectively the butter, sugar, and eggs in a separate big bowl; stir inside the flour aggregate. Add the carrot mixture and mix nicely. Transfer aggregate to a gently-greased, 2-quart mildew.
Place a steamer rack inside the bottom of a massive, deep pot. Set the crammed mould on pinnacle of the steamer rack. Pour sufficient water into the bottom of the pot to cover the bottom 2/three of the mould. Bring to a boil over medium warmth. Reduce heat to low; cowl. Simmer for two hours 45 mins, adding water every now and then to keep the water stage. Remove from water and allow to chill 10 minutes earlier than turning out of mould onto a plate.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook dinner it evenly, and make smooth-up less difficult.

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