Carrot Pudding

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

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!


  • 4 oz (125 g) flour
  • ¼ teaspoon bicarbonate of soda


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.