Steamed Carrot Pudding Cake (Print Version)
# Ingredients:
→ For the Pudding Cake
01 -
1/2 cup brown sugar
02 -
1/4 cup molasses
03 -
2 large eggs
04 -
1/2 cup flour
05 -
1/2 teaspoon allspice
06 -
1/2 teaspoon cinnamon
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon nutmeg
09 -
1/4 teaspoon salt
10 -
2/3 cup shortening, frozen and grated
11 -
1/2 cup grated carrots
12 -
1/2 cup raisins
13 -
1/2 cup chopped pecans or walnuts
14 -
1 cup dry bread crumbs
→ For the Spiced Rum Sauce
15 -
1/2 cup brown sugar
16 -
4 tablespoons butter
17 -
1/4 cup heavy cream
18 -
2 tablespoons rum
19 -
1/4 teaspoon ground cinnamon
# Instructions:
01 -
In a large mixing bowl, whisk together brown sugar, molasses, and eggs until well combined. Add flour, allspice, cinnamon, baking soda, nutmeg, and salt, stirring just until blended. Gently fold in the grated frozen shortening, grated carrots, raisins, chopped nuts, and bread crumbs.
02 -
Spray a half-sized bundt pan with non-stick spray. Spoon the batter into the prepared pan. Cover with foil and poke a hole in the middle of the foil to allow steam to escape. Create a foil sling for lifting the pan by taking an 18-inch strip of foil and folding it lengthwise twice.
03 -
Pour 1 1/2 cups of water into the pressure cooking pot and place the trivet in the bottom. Center the bundt pan on the foil strip and carefully lower it into the pressure cooker. Fold the foil strips down so they don't interfere with closing the lid.
04 -
Lock the pressure cooker lid in place. Select High Pressure and set the timer for 60 minutes. When cooking completes, turn off the pressure cooker and use a natural pressure release.
05 -
Once pressure has released, carefully remove the bundt pan using the foil sling and place it on a wire rack. Cool uncovered for 10 minutes, then unmold onto a serving platter.
06 -
While the pudding is cooling, prepare the sauce. In a medium saucepan over medium heat, stir together brown sugar and butter until melted and smooth, about 2 minutes. Add heavy cream, rum, and cinnamon, then simmer until the sauce thickens slightly, about 5 minutes.
07 -
Drizzle the warm spiced rum sauce over slices of the pudding cake just before serving.
# Notes:
01 -
This traditional steamed pudding is a delicious treat with warm spices and a moist, dense texture similar to a British Christmas pudding.
02 -
The rum sauce can be prepared up to 2 days ahead - simply cover and refrigerate, then warm gently before serving.
03 -
For a non-alcoholic version, substitute apple juice or apple cider for the rum in the sauce.