Steamed Carrot Pudding Cake with Spiced Rum Sauce (Print version)

A moist steamed carrot pudding cake with molasses, raisins, nuts, warm spices, and a buttery spiced rum sauce served warm.

# Ingredients:

For the pudding cake

01 - 1/2 cup (105 g) packed brown sugar
02 - 1/4 cup (85 g) molasses
03 - 2 large eggs
04 - 1/2 cup (63 g) all-purpose flour
05 - 1/2 teaspoon ground allspice
06 - 1/2 teaspoon ground cinnamon
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon fine salt
10 - 2/3 cup (125 g) shortening, frozen and grated
11 - 1/2 cup (55 g) finely grated carrot
12 - 1/2 cup (75 g) raisins
13 - 1/2 cup (55 g) chopped pecans or walnuts
14 - 1 cup (60 g) plain dry bread crumbs
15 - Nonstick cooking spray or softened butter, for the pan
16 - 1 1/2 cups (360 ml) water, for the pressure cooker

For the spiced rum sauce

17 - 1/2 cup (105 g) packed brown sugar
18 - 4 tablespoons (57 g) unsalted butter
19 - 1/4 cup (60 ml) heavy cream
20 - 2 tablespoons spiced or dark rum
21 - 1/4 teaspoon ground cinnamon
22 - Pinch of salt, optional

# Instructions:

01 - In a large bowl, whisk the brown sugar, molasses, and eggs until smooth and glossy.
02 - Stir in the flour, allspice, cinnamon, baking soda, nutmeg, and salt just until no dry flour remains.
03 - Fold in the grated frozen shortening, grated carrot, raisins, nuts, and bread crumbs. The batter should be thick.
04 - Grease a 6-cup half bundt pan or metal pudding mold. Spoon in the batter, smooth the top, cover tightly with foil, and poke a small vent hole in the center.
05 - Pour 1 1/2 cups water into the pressure cooker and add a trivet. Lower the pan in with a foil sling. Cook on high pressure for 60 minutes, then let the pressure release naturally.
06 - Lift out the pan carefully and uncover it. Cool on a rack for 10 minutes, then invert onto a serving plate.
07 - In a saucepan over medium heat, stir the brown sugar and butter until melted and smooth, about 2 minutes. Whisk in cream, rum, cinnamon, and a pinch of salt if using. Simmer for about 5 minutes until slightly thickened.
08 - Slice the warm pudding and spoon the spiced rum sauce over each serving. Add whipped cream or vanilla ice cream if desired.

# Good to know:

01 - Best served warm with the sauce added just before eating.
02 - The rum sauce can be made up to 2 days ahead and reheated gently.
03 - For stovetop steaming, cook in a covered mold for about 2 1/2 to 3 hours, adding water as needed.

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