Steamed Carrot-Ginger Pudding Recipe

An Anglo Indian recipe of pudding served with tea and cream. The best pudding for winter season. 

4.8
12 Rating -
Rate
Eggdiet
Steamed Carrot-Ginger Pudding
plan
Bookmark

ingredients serve

Ingredients for Steamed Carrot-Ginger Pudding Recipe

  • 115 gram Salted butter
  • 175 gram Brown sugar
  • 3 Eggs
  • 2 large Lemons
  • 1/4 teaspoon Gorom moshla
  • 50 gram fresh ginger paste
  • 1/2 teaspoon Salt
  • 120 gram Plain flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 100 gram Carrot
  • 100 gram Candied ginger
  • As required FOR THE TEA CUSTARD
  • 150 gram Milk
  • 1 piece Cardamom
  • 5 gram Ginger
  • 10 gram Tea
  • 3 Egg yolks
  • 50 gram Sugar
  • 250 gram Heavy cream
  • 1/4 cup Brandy

Directions: Steamed Carrot-ginger Pudding Recipe

step 1

  • STEP 1.Grease the pudding dish with butter

step 2

  • STEP 2.Place a baking paper in the bottom

step 3

  • STEP 3.In a bowl add flour, baking soda,baking powder, salt and slit

step 4

  • STEP 4.Prepare lemon zest 2tbsp

step 5

  • STEP 5.Grate 100g of carrots

step 6

  • STEP 6.Make ginger paste

step 7

  • STEP 7.Stir butter in a bowl until it melts

step 8

  • STEP 8.Add brown sugar and add eggs

step 9

  • STEP 9.Add lemon zest, garam masala and ginger paste

step 10

  • STEP 10.Add lemon juice and grated carrots

step 11

  • STEP 11.Add the flour mix

step 12

  • STEP 12.Mix well

step 13

  • STEP 13.Transfer into the bowl

step 14

  • STEP 14.Cover the bowl with foil

step 15

  • STEP 15.Make a string

step 16

  • STEP 16.Place a stand in the pan and add water

step 17

  • STEP 17.Place the bowl in the pan

step 18

  • STEP 18.Steam for 1hr 45 mins

step 19

  • STEP 19.Heat milk in a pan

step 20

  • STEP 20.Add cardamom , sliced ginger and tea

step 21

  • STEP 21.Brew for 4mins

step 22

  • STEP 22.In a pan ad 3 egg yolks and add sugar and salt

step 23

  • STEP 23.Mix well

step 24

  • STEP 24.Add heavy cream and mix well

step 25

  • STEP 25.Strain and cover , to refrigerate

step 26

  • STEP 26.Cool down the prepared pudding and transfer in a plate

step 27

  • STEP 27.Heat 1 cup brandy and pour over the pudding

step 28

  • STEP 28.Serve pudding with tea
Nutrition
value
1866
calories per serving
92 g Fat64 g Protein194 g Carbs28 g FiberOther

Current Totals

  • Fat
    92g
  • Protein
    64g
  • Carbs
    194g
  • Fiber
    28g

MacroNutrients

  • Carbs
    194g
  • Protein
    64g
  • Fiber
    28g

Fats

  • Fat
    92g

Vitamins & Minerals

  • Calcium
    534mg
  • Iron
    16mg
  • Vitamin A
    2909mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    1mg
  • Vitamin B9
    309mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    31mg
  • Vitamin E
    10mg
  • Copper
    2mcg
  • Magnesium
    246mg
  • Manganese
    9mg
  • Phosphorus
    1027mg
  • Selenium
    154mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp