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This Pressure Cooker Steamed Carrot Pudding Cake is a delightful throwback to traditional British puddings with a modern twist. Rich with warm spices, tender carrots, and sweet fruits, this dessert transforms humble ingredients into something truly special. The pressure cooker method preserves all the moist, dense texture of classic steamed puddings but cuts the cooking time dramatically. Each bite offers a perfect balance of sweetness, spice, and that distinctive moist texture that only steamed puddings can deliver.
My grandmother would make this every Christmas, and the aroma would fill the entire house. When I first converted this to a pressure cooker recipe, my kitchen was instantly transported back to those childhood holidays. Even my husband, who typically avoids anything with vegetables in the title, requested seconds and asked why we don't make this more often.
Essential Ingredients and Selection Tips
- Carrots: Choose firm, fresh carrots and grate them yourself for the best natural sweetness and moisture.
- Shortening: Freezing and grating creates tiny fat pockets that make the pudding tender. Butter can be used, but the texture differs.
- Molasses: Use unsulphured molasses for a rich, deep flavor. Avoid blackstrap, which can be too bitter.
- Dried Fruits: Raisins add natural sweetness and a chewy contrast. Mixing golden and dark raisins enhances both flavor and visual appeal.
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Detailed Cooking Instructions
- Step 1: Preparing Your Batter
- In a large mixing bowl, whisk together brown sugar, molasses, and eggs until smooth. Add flour, spices, baking soda, and salt, stirring gently until combined.
- Step 2: Adding The Key Ingredients
- Fold in frozen grated shortening, grated carrots, raisins, chopped nuts, and bread crumbs. Avoid overmixing to maintain texture.
- Step 3: Preparing Your Pudding Pan
- Thoroughly grease a half-sized bundt pan. Spoon in the batter and smooth the top. Cover tightly with foil and poke a small hole in the center for steam release.
- Step 4: Creating A Foil Sling
- Fold a long strip of foil into a sturdy band to lift the pudding pan safely from the pressure cooker.
- Step 5: Setting Up Your Pressure Cooker
- Pour 1½ cups of water into the pressure cooker and place the trivet inside. Lower the pudding onto the trivet using the foil sling.
- Step 6: Cooking Under Pressure
- Seal the pressure cooker and cook on High Pressure for 60 minutes. Let the pressure release naturally to set the pudding structure.
- Step 7: Preparing The Rum Sauce
- In a saucepan, melt brown sugar and butter until smooth. Stir in heavy cream, rum, and cinnamon. Simmer for 5 minutes until thickened.
My grandmother always made this pudding a day ahead, and now I understand why. When I served it freshly made at a family gathering, it was delicious, but the leftovers the next day were absolutely transcendent. The spices had mellowed and deepened, creating a much more complex flavor profile.
I've carried this recipe through decades of family gatherings, and it always brings a sense of tradition and comfort to our table. There's something magical about serving a dessert that connects us to previous generations while creating new memories with our own families. The pressure cooker adaptation may save time, but the heart of this pudding remains true to its roots – warm, comforting, and filled with love.
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Frequently Asked Questions
- → Can I make this steamed pudding without a pressure cooker?
- Yes, you can steam this pudding the traditional way. Place the bundt pan in a larger pot with water that comes halfway up the sides of the pan, cover, and steam on the stovetop for about 2 hours, adding more water as needed.
- → What can I substitute for shortening in this recipe?
- You can substitute the same amount of frozen and grated butter or solid coconut oil for the shortening. Each will slightly alter the flavor but will work well in the recipe.
- → Can I make this pudding cake ahead of time?
- Yes, this pudding cake can be made up to 3 days ahead and stored covered in the refrigerator. Reheat by steaming for 30 minutes before serving. The rum sauce can also be made 2 days ahead as noted in the recipe.
- → Is there a non-alcoholic alternative for the rum sauce?
- Absolutely! You can substitute the rum with 2 tablespoons of vanilla extract or maple syrup, or use rum extract (1-2 teaspoons) for the flavor without the alcohol.
- → What type of bread crumbs work best in this recipe?
- Plain, unseasoned dry bread crumbs work best. You can make your own by toasting bread slices until completely dry and then processing them into crumbs, or use store-bought plain bread crumbs.