Christmas Carrot Pudding with Apricots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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a lighter version of the traditional Christmas pudding Ingredients:
1 cup raisins |
3/4 cup currants |
150 g (3/4 cup) quartered glace cherries |
100 g (1/2 cup) chopped mixed candied peel |
1/3 cup chopped dried apricots |
1/4 cup grated orange zest |
1 1/2 cup flour |
1 tsp. baking soda |
1 tsp. ground cinnamon |
1/2 tsp. salt |
1/2 tsp. grated nutmeg |
1/4 tsp. ground allspice |
1/2 cup butter, softened |
1.24 cup packed brown sugar |
2 large carrots, peeled and grated |
1 apple, peeled and grated |
2 tbsp. orange juice |
Directions:
1. In a bowl, combine dried fruit anad orange zest.
2. In a separate bowl, combine flour, baking soda, salt and spices.
3. Add 1/4 of the flour mixture to the dried fruit, and mix well.
4. In a large bowl, beat butter and brown sugar until light and fluffy.
5. Add half the remaining flour mixture to the butter/sugar mixture. Mix well.
6. Stir in the grated carrots and apples.
7. Add the orange juice then the remaining flour mixture. Mix well.
8. Add the dried fruit mixture until just combined.
9. Line the bottom of a greased 6-cup pudding bowl with a circle of greased waxed paper. Pack batter into bowl evenly. Cover batter with another circle of greased waxed paper.
10. Make a 1 pleat across the middle of a large piece of foil, and place over the bowl. Tie securely with string. Trim the edges of the foil to about 2 then fold that up over the string.
11. Place the bowl on a rack in a large saucepan. Pour in enough boiling water to come two thirds of the way up the sides of the bowl.
12. Cover and simmer over medium-low heat, adding water as needed to maintain level, for about 3 hours, or until a cake tester inserted in the center of the pudding comes out clean.
13. Let pudding stand for 10 minutes.
14. Loosen edges with a knife, and turn pudding out onto a serving plate.
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