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Butter a 1-litre pudding basin and line the base with a disc of baking parchment. Beat the butter, sugar and orange zest in a bowl using an electric whisk until pale, then whisk in the flour, baking powder, mixed spice and eggs until smooth. Fold in the pecans, carrot and raisins, then spoon into the prepared basin.
Put a steaming rack or heatproof upturned bowl in the base of a deep saucepan that’s large enough to hold the basin. Cut out a circle of baking parchment and another of foil – both should be 5cm wider than the rim of the basin. Stack the foil over the parchment and make a pleat down the centre, then butter the parchment side. Cover the pudding with this lid, buttered-side down, then secure under the lip of the basin with string.
Stand the basin on the rack, then fill the pan with 10cm of boiling water. Cover, reduce the heat to a simmer and steam for 2 hrs 30 mins, topping up with more water as needed. The pud is ready when a skewer inserted into the middle
comes out clean. If wet batter remains, steam for 15-30 mins more. Once cool, will keep chilled for a week. Steam for 1 hr to reheat. Top with custard or cream.