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Christmas Carrot Pudding With Apricots

christmas

1/2 cup butter; softened
1 1/4 cups packed brown sugar
1 cup grated peeled carrots
1 cup grated peeled cored apples
3/4 cup seeded raisins
3/4 cup quartered candied cherries
1/2 cup candied peel
1/3 cup chopped dried apricots
1/4 cup coarsely grated orange rind
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 tablespoons orange liqueur or orange juice
Grand Marnier sauce; see recipe

In large bowl, beat butter and sugar together until light and creamy; set aside. Combine carrots and apples; set aside. In separate bowl, toss together raisins, currants, cherries, candied peel, apricots and orange rind. In separate bowl, stir together flour, baking soda, cinnamon, salt, nutmeg and allspice. Spoon about one-quarter of the flour mixture over fruit mixture, tossing lightly. Add to butter mixture, in order and stirring after each addition, half of the remaining flour mixture, carrots, apples, orange liqueur, remaining flour mixture and fruit mixture. Stir just until blended. Pack into greased 6-cup pudding mould; press and flatten evenly. Cut 1 round of waxed paper to fit over batter; grease lightly and place on batter. Cover bowl with round of foil large enough to come 2 inches down outside of bowl. Shape over bowl; tie firmly with string about 1 inch below rim. Press foil up tightly over string. Place on rack in large saucepan; pour boiling water around pudding to come two-thirds of the way up bowl. Cover and steam for 2-1/2 to 3 hours or until tester inserted comes out clean; add more boiling water as necessary to maintain depth. (Recipe can be prepared ahead to this point. Let cool on rack, remove from bowl, overwrap and store at room temperature for a few days to ripen; or - Freeze for up to 3 months. To reheat, return to bowl and steam for 1 hour. Or reheat in microwave by placing pudding, flat side down, on plate; cover with glass bowl Microwave at High for 5 to 7 minutes or until warmed through.) If serving immediately, let stand for about 10 minutes; loosen edges with knife and turn out onto warmed shallow serving plate. Serve with Grand Marnier Sauce.

Contributor: Canadian Living - December, 1988

Yield: 10 servings

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