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Steamed carrot pudding

Steamed carrot pudding with custard

Steamed carrot pudding

Name: Steamed carrot pudding
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 150g butter softened, plus extra for the basin; 150g light brown soft sugar; 1 orange zested; 225g self-raising flour; 1tsp baking powder; 2tsp mixed spice; 3 eggs; 100g pecans chopped; 2 carrots (about 175g), coarsely grated; 50g raisins; custard or cream, to serve

Samuel Goldsmith

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Serves 8

Easy

Prep: 15 mins

Cook: 2 hrs and 30 mins

A star rating of 4 out of 5.5 ratingsRate

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Make a no-waste Christmas pud using the carrots left in your salad drawer. They’re sweeter in the winter months – perfect for this comforting dessert

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g butter

softened, plus extra for the basin
150g light brown soft sugar
1 orange

zested
225g self-raising flour
1tsp baking powder
2tsp mixed spice
3 eggs
100g pecans

chopped
2 carrots

(about 175g), coarsely grated
50g raisins
custard

or cream, to serve

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Nutrition: Per serving

kcal459
fat27g
saturates11g
carbs46g
sugars24g
fibre3g
protein7g
salt0.9g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, December 2022

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A star rating of 4 out of 5.5 ratings

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