• Rachel

    posted on April 28, 2010 at 3:03 am

    I too found the steaming process wholly satisfying, nice job!

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  • Esther

    posted on April 28, 2010 at 3:35 am

    That looks great and I love your pyrex ! The sponge puddings are quite like cake.. they are basically a sponge cake (or fruit cake in some cases) cooked differently so I suspect yours came about right. I find it a very good way to get a good texture which I don’t always get on a baked gluten free cake.

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  • Jana

    posted on April 28, 2010 at 8:28 am

    This is a delightful treat. Cannot wait to give it a whirl! Thanks!

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  • Lauren

    posted on April 28, 2010 at 8:33 am

    Amy, I’m so glad you made it! Aren’t steamed puddings so much fun? I found them to be quite enjoyable =). I even made mine twice!

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  • Audax Artifex

    posted on April 28, 2010 at 9:05 am

    I think most people are surprised how much like a cake a steamed pudding is and it confuses them that steaming can make a ‘baked’ cake it took me about a dozen batches until I got it into my head that is how it is might to be congratulations on such a wonderful result and the photo says it all. Bravo!

    Cheers from Audax in Sydney Australia.

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  • Maggie Savage

    posted on April 28, 2010 at 12:02 pm

    Amy – This looks great! I’m not sure I’m daring enough :) I’ve always wondered why some recipes call for both whole eggs and egg whites? Sometimes whole eggs and egg yolks. Do you know why?

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  • Iris

    posted on April 28, 2010 at 12:05 pm

    I’m enjoying this Daring Bakers challenge because everyone’s pictures look so different! That looks pretty traditional to me (from what I remember when I was in Scotland).

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  • Alta

    posted on April 28, 2010 at 12:08 pm

    No no suet for you, eh? This looks AMAZING. I love your ideas – and I love that vintage pyrex! The texture appears to be comparable to what I made – I had no idea if it was correct, either, but hey, if it tastes good, I don’t care!

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  • Rebecca

    posted on April 28, 2010 at 12:11 pm

    I will have to make this soon, it looks wonderful!! I also love your vintage pyrex! I too collect them and just received a box in the mail from my mom yesterday that had 2 vintage pyrex dishes she no longer uses. I was soooo excited! Ha!

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  • Z's Cup of Tea

    posted on April 28, 2010 at 12:50 pm

    Amy, it looks wonderful! You used coconut sugar, too. :D Something that I’m experimenting with. I think I’ll have to try this one sometime. I didn’t know that you’re a Daring Baker.

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  • Dabbling Chef

    posted on April 28, 2010 at 3:10 pm

    Love that you made this without suet or ridiculous amounts of vegetable shortening. It’s so rewarding when you make a delicious dessert that you know is good for you (or at least better than most!). The crock pot is a great idea too. I’ll have to give this one a try. Love love the vintage Pyrex dish!

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  • Kim

    posted on April 28, 2010 at 4:17 pm

    Great to see a gluten free variety! I have recently gone to gluten free flours since completing my challenge so it’s nice to know you can make something that still tastes great! It took me a bit to wrap my head around the fact that the British call any kind of dessert a pudding. I wasn’t expecting cakes or pies until I scoured the recipes. Nice job on completing your challenge!

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  • Kelly

    posted on April 28, 2010 at 5:53 pm

    It’s almost 5 PM here, and I am driving myself crazy between you and Lauren! You know that saying, never shop when you’re hungry? That’s exactly what I’m doing right now ;-) This looks divine. I love carrot cake too.

    Love, Kelly

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  • Kelly Powell

    posted on April 28, 2010 at 8:26 pm

    Your pudding looks delicious (I love carrot cake) and I love that it uses so many wonderful “good for you” ingredients! Awesome job on the challenge!

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  • Apu

    posted on April 29, 2010 at 8:49 am

    Lovely pudding – the recipe is great.

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  • Aparna

    posted on April 29, 2010 at 8:59 am

    Your carot pudding looks so good. The sponge puddings are a lot like cake in texture, perhaps only a little more moist.

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  • Jenni

    posted on April 29, 2010 at 10:38 am

    Beautiful job on the steamed pudding! Carrot cake was a great choice for flavor, I bet it was yummy!

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  • Wendee

    posted on April 29, 2010 at 11:17 am

    I am going to give this a try. It looks great!

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  • Eve

    posted on April 29, 2010 at 1:01 pm

    That looks absolutely amazing! Now I want to make a carrot cake pudding! You have a beautiful blog too. :)

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  • Barbara @ moderncomfortfood

    posted on April 29, 2010 at 4:39 pm

    What an inspired combination of ingredients you’ve used here, and how clever to think of using a crock pot for a steamed pudding. I particularly like the addition of dates and cardamom, which I can picture complementing the flavor of the carrot very well indeed. And thanks too for giving me a little trip down memory lane with your “vintage” pyrex dish, which my mother also had when I was growing up.

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  • megan

    posted on April 29, 2010 at 8:58 pm

    You did a great job with this challange. I looks delicious!

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  • Natalie

    posted on November 2, 2010 at 6:15 am

    This looks soooo delicious! I am wondering – if you just put all the ingredients straight in the crockpot and secured the lid well, it would be just a cake right? And the extra container inside steams it for a more pudding-like texture? Thanks for all your delicious recipes.

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  • Natalie

    posted on November 2, 2010 at 6:28 am

    OK that was kind of a dumb question. I guess I am just wondering if it would be any good cooked straight in the crockpot. :)

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    Amy Reply:

    @Natalie, There’s no such thing as a dumb question. :)

    I’ve made cakes in the CrockPot before but I have a feeling this one doesn’t have enough moisture to be cooked strait in the Crock. If you give it a whirl I’d love to hear how it turns out. Hugs, Natalie.

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  • esres

    posted on September 14, 2013 at 5:15 am

    Really good recipe. I didn’t have any arrowroot, sorghum or xantham gum, so substituted with 2tbsp of tapioca flour, 1/2 cup of oat flour and 1tbsp of ground soaked chia seeds. The cake turned out soooo moist and pudding-y. SO tasty! I guess if you want a squishier, moister texture those ingredients are perfect.

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