Carrot Pudding

Preparation info

  • Difficulty

    Easy

  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

An unusual warming pudding for frosty winter days that I discovered in Jersey – I thought it never got cold there!

Ingredients

  • 4 oz (125 g) flour
  • ΒΌ teaspoon bicarbonate of soda
  • Large pinch mixed spice
  • 4 oz (125 g) suet
  • 4 oz (125 g) currants
  • 4 oz (125 g) raisins
  • 4 oz (125 g) breadcrumbs
  • 4 oz (125 g) potato, grated
  • 4 oz (125 g) carrot, grated
  • 4 oz (125 g) Demerara sugar
  • 1 egg, beaten

Method

Mix the flour, soda and spice well together, add all the remaining ingredients except the egg and blend thoroughly. Bind with the egg, pour into a large pudding basin (remember the mixture will expand in cooking so leave space at the top). Cover with a double layer of greaseproof paper and tie with string. Steam for 3 hours.

Serve with syrup, custard or clotted cream.