Carrot Marmalade Pudding with Lemon Sauce

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* Exported from MasterCook *

 

Carrot Marmalade Pudding with Lemon Sauce

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 4 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Puddings & Custards

Thanksgiving/Christmas

 

Amount Measure Ingredient -- Preparation Method

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CARROT PUDDING:

1 1/4 cups grated carrots

1 cup fine dry breadcrumbs

1 cup brown sugar

1/2 cup chopped dates

1/2 cup chopped candied cherries

1/2 cup chopped walnuts or pecans

1/2 cup seedless raisins

1/2 cup golden raisins or currants

1/2 cup shortening -- softened

1/4 cup butter -- softened

3 eggs -- lightly beaten

1/4 cup orange marmalade

2 tablespoons molasses

2 tablespoons dry sherry or white grape juice

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

LEMON SAUCE:

1/2 cup granulated sugar

1 tablespoon cornstarch

1 cup boiling water

2 tablespoons butter

1/2 teaspoon grated lemon zest

2 tablespoons lemon juice

 

In a bowl, combine carrots, breadcrumbs, brown sugar, dates, cherries, walnuts,

seedless raisins, and golden raisins; stir to mix well and set aside. In a

separate bowl, beat shortening and butter together until light and fluffy. Add

eggs, one at a time, beating well after each addition. Add marmalade, molasses,

and sherry; mix well. Sift together flour, baking powder, baking soda, salt,

cinnamon, nutmeg, allspice, and clove; beat into shortening mixture to form a

batter. Fold fruit into batter, stirring until just combined.

 

Pour batter into prepared bowl (6 cup bowl or pudding mold, buttered); secure

dover on pudding mold or cover bowl with aluminum foil and secure with an

elastic band. Place in slow cooker and add boiling water to come 1 inch up the

sides of the bowl.

 

Cover slow cooker and stem on high for 4 1/2 to 5 hours (do NOT cook for a

longer time on low) or until a toothpick inserted in the center of pudding comes

out clean. Remove from slow cooker and let stand for 5 minutes.

 

To unmold, run a knife around edges of pudding to loosen. Invert onto a serving

platter and carefully lift off mold. Set aside to cool.

 

Lemon Sauce: In a saucepan over low heat, mix together sugar and cornstarch.

Whisk in boiling water. Cook until clear, stirring frequently. Remove from

heat and stir in butter, zest, and lemon juice. Serve warm over pudding.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 1104 Calories; 48g Fat (38.3% calories

from fat); 12g Protein; 163g Carbohydrate; 7g Dietary Fiber; 187mg Cholesterol;

1311mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fruit;

9 Fat; 5 1/2 Other Carbohydrates.

 

NOTES : Instead of a traditional Christmas pudding, my mother makes a carrot

pudding. It's every bit as satisfying -- and every bit as spectacular to watch

when doused with brandy and set aflame. I love it with the citrusy lemon sauce

featured here, but feel free to try it with a richer butterscotch sauce.

 

You will need to use a large (5 to 6 1/2 quart) slow cooker so your pudding mold

will fit and can be easily removed. Be sure to use long oven mitts when lifting

out the mold so the steam doesn't burn your arms.

 

If you don't have a pudding mold, a heat proof mixing bowl works very well.

Instead of a lid, use aluminum foil secured with an elastic band.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0