The Farley Girls Irish Carrot Pudding

Beth Crutcher

bcrutcher@lacademy.edu

Ingredients

• 1 stick (8 tablespoons) unsalted butter, softened, plus more for ramekins or classic British Christmas pudding mold

• ⅔ cup golden raisins, or craisins for bit of tartness

• ½ cup boiling-hot water

• 1/4 cup molasses

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cardamom

• ½ teaspoon freshly ground pepper

• 3/4 cup packed dark-brown sugar (I use Monk Fruit Brown Sugar Replacement)

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 3/4 cups finely grated peeled carrots (2 medium)

• 1/2 cup grated peeled potatoes

• ⅓ cup shelled unsalted roasted pistachios, coarsely chopped

Instructions

1. Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins or traditional pudding mold.

2. Soak raisins in the hot water until plump, about 15 minutes. Drain.

3. Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside.

4. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla and molasses. Reduce speed to low. Mix in flour mixture. Mix in carrots, potatoes, nuts, and raisins.

5. Pour into ramekins, or pudding mold, filling each three-quarters full. Set ramekins into a roasting pan filled with hot water that come about 3/4 up to the top of the pudding mold or ramekins. Cook for 30 minutes in ramekins or 40 for traditional pudding mold.

6. Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. 10 min if using pudding mold. Turn puddings out onto dishes.

7. Serve with whipped cream or your favorite toffee or hard sauce. Some top with whisky and light afire.