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Carrot Plum Pudding With Hard Sauce: A Holiday Classic Reimagined

The aroma of warm spices always takes me back to my grandmother’s kitchen during the holidays. I remember peering over the counter, mesmerized by the way she transformed humble ingredients into something magical. Her plum pudding was legendary, and while this recipe is a bit lighter, the essence of those cherished memories – the comforting flavors and the joy of sharing – remains perfectly intact.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 12-16
Yield: One 6-cup pudding
Dietary Type: Vegetarian (Can be adapted to vegan with egg substitutes)

Ingredients

For the Plum Pudding:

1 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons nutmeg
3/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/2 cups raisins
1 1/2 cups walnuts, chopped
3 eggs
3 tablespoons butter, melted
1 1/2 cups carrots, grated
1 1/2 cups potatoes, grated raw

For the Hard Sauce:

1 cup butter, softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract (or rum or brandy)

Equipment Needed

Large mixing bowls
Whisk
Grater
6-cup pudding mold or large heat-proof bowl
Aluminum foil
String
Deep pot or canning kettle
Wire rack
8×8 inch pan (for hardening hard sauce)

Instructions

First, in a large bowl, combine all the dry ingredients: flour, baking soda, ground cloves, ground cinnamon, nutmeg, and salt. Whisk thoroughly to ensure everything is evenly distributed.
Next, toss the raisins and chopped walnuts into the flour mixture. This will prevent them from sinking to the bottom of the pudding during steaming.
In a separate, large bowl, break the eggs and beat them well until they are light and frothy.
Gradually add the melted butter to the beaten eggs, continuing to beat until well combined.
Now, carefully stir the flour mixture, grated carrots, and grated potatoes into the egg mixture. Ensure everything is well incorporated, but avoid overmixing.
Pour the batter into a well-greased 6-cup pudding mold or a large heat-proof bowl.
Cover the mold tightly with a double layer of aluminum foil. Secure the foil with a string to prevent water from seeping in during steaming.
Place the pudding mold on a wire rack in the bottom of a deep pot or canning kettle.
Add boiling water to the pot until it reaches halfway up the side of the mold.
Steam the pudding over low heat for 2 to 2 1/2 hours. To check for doneness, insert a tester (like a toothpick or skewer) into the center of the pudding. It should come out clean. The top of the pudding should also be firm to the touch.
Check the water level in the pot occasionally, adding more boiling water if needed to maintain the water level halfway up the mold.
Once the pudding is cooked, carefully remove the foil from the mold.
Let the pudding rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
When the pudding is completely cool, wrap it tightly in foil and store it in the refrigerator for up to 2 weeks, or in the freezer for longer storage.
If frozen, let the pudding thaw completely before reheating.
To reheat, return the pudding to the mold, cover it, and steam it for about 1 hour, or until it is heated through.
Serve the warm pudding with hard sauce.

To make the Hard Sauce:

Thoroughly cream the softened butter and sifted confectioners’ sugar together until the mixture is light and fluffy.
Add 1-2 teaspoons of vanilla extract (or rum or brandy) and beat well until combined.
Spread the hard sauce mixture in an 8×8 inch pan and place it in the refrigerator to harden.
Once hardened, cut the hard sauce into small squares to serve on warm slices of the pudding. Alternatively, the hard sauce can be chilled in individual butter molds or in a bowl to be spooned onto the pudding in lumps.

A Festive Touch:

For a dramatic entrance, just before serving, I like to soak a few sugar cubes in almond extract. Then, I place them together on top of the pudding, light them with a match, turn out all the lights, and deliver the flaming pudding to the table. It’s a real showstopper!

Expert Tips & Tricks

Grate the carrots and potatoes just before adding them to the batter to prevent them from discoloring. If you need to prep them in advance, submerge them in cold water with a squeeze of lemon juice.
Ensure the water in the pot is boiling before you begin steaming the pudding. This will help ensure even cooking.
Use a double layer of foil and secure it tightly to prevent water from seeping into the pudding. Soggy pudding is no fun!
If you don’t have a pudding mold, you can use a large, heat-proof mixing bowl instead.
For a richer flavor, toast the walnuts before chopping them. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
Don’t skip the resting period after steaming. This allows the pudding to firm up and makes it easier to turn out of the mold.

Serving & Storage Suggestions

Serve the carrot plum pudding warm, sliced, and topped with a generous dollop of hard sauce. The contrasting temperatures and textures create a delightful experience.

Leftover pudding can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat gently in the microwave or by steaming until warmed through. Hard sauce should be stored in the refrigerator and consumed within a week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	663.7 kcal	N/A
Calories from Fat	264 g	40%
Total Fat	29.4 g	45%
Saturated Fat	13 g	64%
Cholesterol	94.8 mg	31%
Sodium	497 mg	20%
Total Carbohydrate	98.7 g	32%
Dietary Fiber	3.2 g	12%
Sugars	76.4 g	305%
Protein	6.7 g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Plum Pudding: Replace the eggs with a flax egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use a vegan butter substitute for the melted butter in the pudding and the butter in the hard sauce.
Gluten-Free Plum Pudding: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to add 1 teaspoon of xanthan gum to the dry ingredients to help bind the mixture.
Spice Variations: Experiment with different spices such as cardamom, allspice, or star anise to customize the flavor profile.
Fruit Variations: Add other dried fruits like apricots, cranberries, or cherries to the pudding for added flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I make this pudding ahead of time?
A: Absolutely! In fact, the flavor of the pudding often improves after a few days as the spices meld together. Store it wrapped tightly in foil in the refrigerator for up to 2 weeks.

Q: Do I have to use a pudding mold?
A: No, a large heat-proof mixing bowl will work just fine. Just make sure it’s well-greased and can withstand the heat of steaming.

Q: What if I don’t have a wire rack to place the pudding mold on in the pot?
A: You can use a few metal jar lids or even a small trivet to elevate the mold slightly off the bottom of the pot.

Q: Can I bake this pudding instead of steaming it?
A: While steaming is the traditional method, you could try baking it in a water bath. Cover the pudding mold tightly with foil and place it in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the mold. Bake at 325°F (160°C) until a tester comes out clean.

Q: What is the best way to reheat the pudding?
A: Steaming is the best way to reheat the pudding, as it helps to retain its moisture. However, you can also reheat it in the microwave in short bursts, or in a low oven (around 300°F/150°C) covered with foil.

Final Thoughts

This Carrot Plum Pudding with Hard Sauce is more than just a recipe; it’s an invitation to create lasting memories with loved ones. Don’t be intimidated by the steaming process – it’s simpler than it seems, and the results are well worth the effort. So gather your ingredients, embrace the warmth of the spices, and prepare to delight your family and friends with this healthier twist on a timeless classic. And please, let me know how it turns out – I’d love to hear about your baking experience!

Carrot Plum Pudding With Hard Sauce Recipe