| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 6g | 3g | 35g |
| sugars | fibre | protein | salt |
| 17g | 3g | 5g | 0.17g |
Why I Love Danish Pumpkin and Carrot Pudding
There’s something inexplicably comforting about the Pumpkin and Carrot Pudding, a classic Danish dessert, that immediately resonates with my food-loving soul. This pudding hints at subtlety, tempering the earthiness of the pumpkin and carrots with a dash of cinnamon and nutmeg, creating a mélange of flavors that is as delightful as it is comforting.
Your Gourmet Dessert Companion
It’s not just about the pudding’s exquisite taste, but how it somehow feels like home. This Pumpkin and Carrot Pudding is a heartwarming reminder of the festive holiday desserts I grew up enjoying in my Louisiana kitchen. It’s my own personal reminder of the posh Éclairs and rustic Beignets that decorated our holiday table.
It may not be an elegant Éclair or a Creole Beignet, but this Pumpkin and Carrot Pudding taps into a similar feeling of contentment – of being at home with loved ones. It might not be French or Creole in origin, but I’ve found that good food, no matter where it’s from, has a way of transcending borders and bringing people together.
Spicing up Tradition
There’s also an inherent flexibility to this pudding that allows you to put your own spin on it (
just like the Danes do). More than the sweetness of the pumpkin and carrots, what truly gives this pudding its unique character is the spurt of spices – particularly the cinnamon and nutmeg. These warm spices help transport you to cosy Danish kitchens, where grandmothers may have made variations of this delicious pudding – a thought that adds another layer of connection with this delightful dessert.
Inspired by the brilliant
Gordon Ramsay, I always encourage people to experiment and adjust recipes to suit their personal taste- this one is no exception. More nutmeg? Go for it. A little extra vanilla extract? Why not! It’s your version of the Danish classic.
What You’ll Need
- 1/2 cup of granulated sugar
- 2 tablespoons of unsalted butter
- 2 large eggs
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 cup of cooked and pureed pumpkin
- 1 cup of cooked and pureed carrots
- 1/2 cup of whole milk
- 1/2 teaspoon of vanilla extract
Method
Step One
Preheat your oven to 350 degrees Fahrenheit. Grease a baking dish and set it aside for later.
Step Two
In a saucepan over medium heat, melt the unsalted butter. Once the butter is melted, add in the granulated sugar – stirring until it is completely dissolved. This will form the base of your pudding.
Step Three
Remove the saucepan from the heat and let it cool for a few minutes. Crack the two eggs into the saucepan, one at a time, whisking well after each addition. Be sure the mixture is cool enough that it won’t cook the eggs.
Step Four
In a separate bowl, combine the all-purpose flour, baking powder, salt, ground cinnamon and ground nutmeg. Stir these dry ingredients until they are well mixed.
Step Five
Fold the dry ingredients into the wet mixture in the saucepan. Mix until smooth and all of the flour is incorporated.
Step Six
Add the cooked and pureed pumpkin and carrots to the mixture, blending until smooth. Ensure all ingredients are well mixed.
Step Seven
Ster in the whole milk and vanilla extract. Mix the pudding batter until it is smooth and evenly combined.
Step Eight
Pour the pudding batter into the greased baking dish. Place the dish in the preheated oven and bake for about 40-45 minutes, or until the pudding is set and a toothpick inserted in the center comes out clean.
Step Nine
Once baked, remove the pudding from the oven and let it cool for a while before serving. Enjoy your homemade Pumpkin and Carrot Pudding.
