Description
Norwegian krem pudding showcases traditional holiday dessert techniques from Scandinavia. Warm spices and sweet caramel notes blend perfectly, inviting you to savor complex flavors in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1/2 cup grated carrots
- 1/2 cup raisins
- 1/2 cup chopped pecans or walnuts
- 1 cup dry bread crumbs
Dry Ingredients:
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/2 cup flour
- 2/3 cup shortening, frozen and grated
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Sauce Ingredients:
- 1/2 cup brown sugar
- 4 tablespoons (2 ounces) butter
- 1/4 cup heavy cream
- 2 tablespoons rum
- 1/4 teaspoon ground cinnamon
Instructions
- Whisk brown sugar, molasses, and eggs in a large mixing bowl until smooth and thoroughly combined. This creates a rich, sweet base for the pudding cake.
- Incorporate dry ingredients including flour, allspice, cinnamon, baking soda, nutmeg, and salt. Stir minimally to prevent overmixing, which can result in a dense texture.
- Gently fold in frozen grated shortening, freshly grated carrots, plump raisins, chopped nuts, and bread crumbs. Mix until ingredients are evenly distributed throughout the batter.
- Coat a half-sized bundt pan with non-stick spray, ensuring complete coverage. Transfer batter into the prepared pan, spreading evenly.
- Create a protective foil cover with a central steam vent. Construct a sturdy foil sling by folding an 18-inch strip lengthwise twice for easy pan handling.
- Fill pressure cooker with 1 1/2 cups water and insert the trivet. Carefully lower the prepared bundt pan onto the trivet using the foil sling.
- Secure pressure cooker lid and set to High Pressure for 60 minutes. Maintain consistent pressure throughout cooking time.
- After cooking completes, allow natural pressure release for optimal moisture retention.
- Remove pan using foil sling and place on a wire rack. Let cool uncovered for 10 minutes to help set the pudding’s structure.
- For the sauce, combine brown sugar and butter in a saucepan over medium heat. Melt and stir until smooth, approximately 2 minutes.
- Add heavy cream, rum, and cinnamon to the sauce. Simmer until slightly thickened, about 5 minutes, stirring occasionally.
- Unmold pudding cake onto a serving platter. Drizzle warm spiced rum sauce over individual slices just before serving.
Notes
- Replace shortening with softened butter for a richer flavor profile and easier mixing.
- Soak raisins in warm rum or apple juice beforehand to prevent them from drying out during steaming and enhance their moisture.
- For a gluten-free version, swap wheat flour with almond or coconut flour, ensuring the same measurement quantities.
- Add a pinch of ground ginger or cardamom to elevate the spice complexity and create more depth in the pudding’s taste.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Steaming
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg