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Spiced carrot, coconut & date pudding

Spiced carrot, coconut & date pudding on a cake stand

Spiced carrot, coconut & date pudding

Name: Spiced carrot, coconut & date pudding
Prep time: 45 min
Cook time: 9 h
Total time: 9 h 45 min
Yield: 8
Ingredients: 2tbsp chia or flaxseeds; 2 oranges zested and juiced; 200g dates; 140g dark muscovado sugar; 140g breadcrumbs; 200g self-raising flour; 85g desiccated coconut; 100g vegetarian suet; 2tsp mixed spice; 2tsp baking powder; 1tsp ground cinnamon; 50ml golden syrup; 2 carrots grated; 140g sultanas; a little sunflower oil for the basin

Good Food team

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Serves 8

More effort

Prep: 45 mins

Cook: 8 hrs - 9 hrs

A star rating of 1 out of 5.1 ratingRate

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Love the drama of lighting a Christmas pudding? Spoon over a little triple sec or rum to this carrot, coconut and date pudding. If not, try our snowy topping

Freezable (leftovers only)

Dairy-free

Egg-free

Vegan

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

2tbsp chia

or flaxseeds
2 oranges

zested and juiced
200g dates
140g dark muscovado sugar
140g breadcrumbs
200g self-raising flour
85g desiccated coconut
100g vegetarian suet
2tsp mixed spice
2tsp baking powder
1tsp ground cinnamon
50ml golden syrup
2 carrots

grated
140g sultanas
a little sunflower oil

for the basin

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Nutrition: Per serving

kcal552
fat17g
saturates10g
carbs88g
sugars58g
fibre8g
protein7g
salt0.8g

Method

step 1

Mix the chia seeds with 6 tbsp water, then set aside for 5 mins until thickened. Blitz the orange juice and dates in a food processor until puréed.
step 2

Put all the other ingredients, except the oil, in a large bowl and mix with the date purée. Drizzle over the chia seed mix and mix well. Oil a 1.2-litre pudding basin and line the base with a circle of baking parchment. Spoon in the pudding mix, pressing down firmly. Cover with pleated baking parchment and foil, and secure with kitchen string (see our how to video).
step 3

Lower the basin into a large pan with an upturned saucer or scrunched-up foil in the base to stop the basin from touching the bottom. Fill the pan with boiling water so it’s halfway up the side of the basin, then cover and simmer for 6-7 hrs, topping up the water as needed. It’s ready when a skewer poked into the centre of the pudding comes out with only moist crumbs – there should be no wet mix. Leave to cool. Will keep in a cool, dry cupboard for up to a year.
step 4

On the day, re-steam as above for 2 hrs. Leave to rest for 10 mins before carefully turning out. Serve with coconut custard (see below).

Recipe tips

You can steam the pudding in the oven if it’s easier, but it will get more of a crust. Simply put the basin in a deep baking dish and fill with water, then put in the oven at 160C/140C fan/gas 3 for the same amount of time.
To give the pud a snowy finish like ours, lightly toast 50g desiccated coconut and warm a little golden syrup. Quickly brush the syrup all over the pudding and press on the coconut before serving.

Recipe from Homemade Christmas, December 2020

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