Carrot and Dried Fruit Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 100 g (4 oz) dates, diced
  • 100 g (4 oz) dried figs, diced
  • 25 g (1 oz) stem ginger, diced
  • 250 ml (8 fl oz) boiling water
  • 40 g ( oz) raisins
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 65 g ( oz) unsalted butter
  • 65 g ( oz) caster sugar
  • 2 free range eggs
  • 175 g (6 oz) self-raising flour, sifted
  • 200 g (7 oz) carrots, coarsely grated
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground mixed spice


    Carrots have been used in sweet dishes for centuries and are a wonderful way of keeping cake mixtures moist. Here they are combined with sweet spices in a sumptuous baked pudding. Once you have tasted it you will want to make it again and again.

    Preheat the oven to 190°C/375°F/gas mark 5. Put the dates, figs and ginger in a bowl, then stir in the boiling water, raisins, bicarbonate of soda and baking powder. Leave to stand for 15 minutes.

    Beat the butter and sugar together until pale, then beat in the eggs one at a time. Fold in the flour, then stir in the dried fruit mixture, grated carrots and spices. Pour the mixture into 6 timbales or ramekins, 200ml/7fl oz in capacity, or into an 18cm (7in) ovenproof dish. Place on a baking tray and bake for 30-35 minutes for individual puddings or 40-45 minutes for one large one, until they are risen and golden and a knife inserted in the centre comes out clean. Leave for 5 minutes before turning out.

    Serve with double cream or fresh vanilla custard and a compote of dried fruits.