A classic English recipe with a heart of carrot flour and a very Italian pandoro topping. To be steamed for a light-hearted Christmas
It is always nice to be able to eat a sweet with a light heart, without guilt. Especially a Christmas. Usually the trick is to mix a fruit or vegetable with butter, sugar or chocolate, like in the chocolate and zucchini cake or the persimmon and cocoa pudding that has become very popular on Instagram. But the vegetable that goes best with sweet, rich in vitamin A and minerals, and even allows you to replace flour, is her: carrot. A Christmas recipe is therefore welcome that takes advantage of its sweetness and its qualities to allow us to bring to the table a greedy, but healthier dessert. Like this version of the classic English pudding, always steamed, but with a heart of carrot flour and fresh carrots. For a different Christmas than usual.
The carrot flour that makes everything easier
Carrot as an ingredient for desserts is normally used grated or blended, in small percentages and added to flour, for results that are often dry and not very satisfying. In this pudding instead it is the absolute protagonist, thanks to the pure organic carrot flour of The Magic Flours. Carrot flour is made with organically grown carrots, harvested, dried and ground. It is suitable for a vegetarian, vegan and gluten-free diet, it is rich in fiber, minerals and vitamins, essential for our body. It can be used for numerous recipes of the Italian gastronomic tradition, not just desserts, such as soups, fillings, and well-being doughs.
Ingredients for 6 people
150 grams of carrot flour
125 grams of finely grated carrots
200 grams of sugar
125 grams of grated potatoes
75 grams of raisins
100 grams of dehydrated red fruits
120 grams of butter
half a teaspoon of cinnamon
a pinch of nutmeg
a pinch of baking soda
a pandoro
Method
Mix raisins and red fruits in a bowl with two tablespoons of the carrot flour from the recipe. Meanwhile, in another bowl, mix the carrots, potatoes, flour and sugar. Uniform the dough well and then add the soft butter. When this is also absorbed, add the floured dried fruit and finish stirring. Then take a mold of the shape you prefer; a glass bowl is also fine as for zuccotto. Cut the pandoro into slices a little less than a centimeter thick and use them to cover the mold. Finally pour the mixture inside and get ready to cook it.
Cooking
You can choose between different methods: the simplest is to put the container in the steamer for 3 hours; otherwise, if you do not have a sufficiently large steamer, you can cook the whole mold in a bain-marie, either on a low flame, covering it with a lid, or in the oven at 120 degrees, making sure that the water reaches 2/3 of the height of the cake ; or in a steam oven, if you have it, at 120 degrees.
Once ready, turn the cake over onto a serving dish and serve it hot, decorating it to taste with powdered sugar, whipped cream or, as in the English tradition, with a sprig of holly.
Text by Jacopo Giavara and Margo Schachter
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