This solar steamed dessert is more cake than pudding and it’s so moist you won’t even miss the cream cheese frosting. Make it on a day when you’re pretty sure you’ll get a good 3 hours of uninterrupted sunshine so you can keep the GSO’s temperature in the 300º to 350ºF range. The cooking method, where the baking dish is immersed in hot water, works well for cheese cakes too.
Solar Steamed Carrot Pudding
2/3 cup hot water
2/3 cup dates, pitted and chopped
1 2/3 cups all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/3 cup unsalted butter, softened
1/2 cup sugar
1/3 cup light molasses
1 large egg
3/4 cup carrots, finely shredded
Set Global Sun Oven out to preheat. Spray a 2- to 2 1/2 quart soufflé dish with nonstick spray. Place a small rack or a trivet in the center of a light-weight, dark pot large enough to hold the soufflé dish.
Combine hot water and dates in a small bowl. Combine the flour, pie spice, baking powder, and baking soda in medium bowl. Set both aside.
Beat the butter, sugar, and molasses in a bowl until light and creamy. Add the egg and beat until smooth. Stir in the date mixture and the carrots. Add the flour mixture in two additions, stirring just until combined. Scrape batter into prepared dish.
Spray a piece of tin foil with non cooking spray. Cover the dish tightly with the foil, sprayed-side down. Place the dish on the rack, place the pan in the GSO. Pour in enough boiling water to come halfway up the side of the dish. Cover and cook until a toothpick inserted into the center of the pudding comes out clean, about 3 hours. Remove the pan from the GSO and allow pudding to cool in the pan. Run a knife around the edge of the dish and unmold the pudding onto a serving plate.