Christmas Carrot Pudding With Apricots Recipe
Ingredients
1 cup seeded raisins 250 mL
3/4 cup currants 175 mL
3/4 cup quartered candied cherries 175 mL
1/2 cup chopped mixed candied peel 125 mL
1/3 cup chopped dried apricots 75 mL
1/4 cup coarsely grated orange rind 50 mL
1-1/2 cups all purpose flour 375 mL
1 tsp baking soda 5 mL
1 tsp cinnamon 5 mL
1/2 tsp salt 2 mL
1/2 tsp nutmeg 2 mL
1/4 tsp allspice 1 mL
1/2 cup butter, softened 125 mL
1-1/4 cups packed brown sugar 300 mL
1 cup grated peeled carrots 250 mL
1 cup grated peeled apples 250 mL
2 tbsp orange liqueur or orange juice 25 mL
Directions
In bowl, toss together raisins, currants, cherries, candied peel, apricots and orange rind.
Stir together flour, baking soda, cinnamon, salt, nutmeg and allspice; sprinkle about one quarter over fruit mixture and toss lightly.
Set aside.
In large bowl, beat butter with sugar until light and fluffy; stir in half of the remaining flour mixture.
Stir in carrots and apples.
Stir in orange liqueur, then remaining flour mixture.
Stir in fruit mixture just until combined.
Line bottom of greased 6 cup (1.5 L) pudding bowl with circle of greased waxed paper.
Pack batter in evenly.
Cover batter with circle of greased waxed paper.
Make 1 inch (2.5 cm) pleat across middle of large piece of foil and place over bowl.
Press sides down; trim edge, leaving 2 inch (5 cm) overhang.
Tie string securely around top of bowl; fold foil overhang up over string.
Place bowl on rack in large saucepan; pour in enough boiling water to come two thirds up side of bowl.
Cover and simmer over medium low heat, adding water as needed to maintain level, for 2-1/2 to 3 hours or until cake tester inserted into center comes out clean.
Let stand for 10 minutes.
Loosen edge with knife; turn out onto serving plate.
Stir together flour, baking soda, cinnamon, salt, nutmeg and allspice; sprinkle about one quarter over fruit mixture and toss lightly.
Set aside.
In large bowl, beat butter with sugar until light and fluffy; stir in half of the remaining flour mixture.
Stir in carrots and apples.
Stir in orange liqueur, then remaining flour mixture.
Stir in fruit mixture just until combined.
Line bottom of greased 6 cup (1.5 L) pudding bowl with circle of greased waxed paper.
Pack batter in evenly.
Cover batter with circle of greased waxed paper.
Make 1 inch (2.5 cm) pleat across middle of large piece of foil and place over bowl.
Press sides down; trim edge, leaving 2 inch (5 cm) overhang.
Tie string securely around top of bowl; fold foil overhang up over string.
Place bowl on rack in large saucepan; pour in enough boiling water to come two thirds up side of bowl.
Cover and simmer over medium low heat, adding water as needed to maintain level, for 2-1/2 to 3 hours or until cake tester inserted into center comes out clean.
Let stand for 10 minutes.
Loosen edge with knife; turn out onto serving plate.
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