Spiced Carrot Pudding (Steamed Cake)

Here is the steamed version of carrot cake.  This one is made with chunks of white bread, whole wheat flour, shredded carrots, sugar, baking powder, pudding spice (coriander, allspice, cloves, cinnamon, ginger and nutmeg) and butter, mixed together with milk and beaten egg, and then steamed in a bowl for about an hour and a half.  The original recipe called for a grated potato, which I didn't have on hand, so I added a couple of extra carrots and cut back the sugar from 1/3 to 1/4 cup.

The cake was deliciously sophisticated - not as sweet or moist as a traditional carrot cake, but more like a muffin.  It would be divine with whipped cream or cream cheese frosting... but at present it sustains the illusion of being healthy.

I decided to include a visual pudding-basin tutorial this time: 

Step 1: Line a quart glass bowl with butter, sugar, and whatever goodies you want to appear on the top of the inverted cake.

Step 2: Fill prepared basin with batter.

Step 3:  Place a piece of parchment over the top of the batter followed by a wet kitchen towel or a piece of muslin.  Tie a string around the lip of the bowl.  Make sure to tie it tightly!

Step 4: Tie opposite corners of the cloth together, forming a handle.

Step 5: Bring a pot with a few inches of water in it to a boil.  Push a folded cloth into the bottom of the pot, and then lower the prepared pudding bundle into the boiling water.  Cover it and let it cook for 1 1/2 hours, and serve warm with double cream!