Ingredients
- 250 g grated carrots
- 150 g all-purpose flour
- 100 g cold unsalted butter, grated
- 120 ml Québec maple syrup
- 1 large egg
- 100 ml milk
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 60 g chopped walnuts
Method
- Butter a 1.5 L heatproof pudding mold and place a folded parchment round on the base.
- Mix flour, baking powder, spices, salt, carrots, walnuts, and grated butter. Whisk maple syrup, egg, and milk, then stir into the dry mixture.
- Spoon into the mold, cover tightly, and steam over gently simmering water for 2 hours, topping up the water as needed.
- Rest 10 minutes, unmold, and serve warm.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar
Conversion used: Replace 150 g brown sugar with 120 ml maple syrup; reduce the milk by 30 ml. Steam at the traditional gentle temperature, so no oven reduction is required.
Why Quebec maple syrup: Carrot pudding is an old-fashioned Canadian steamed dessert, and maple supplies a clean caramel note that suits its spices and walnuts. The method remains traditionally moist and dense.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →