Name: Carrot Pudding
Yield: Serves 4 to 6
Cuisine: United States
Ingredients: 1 egg, beaten; 4 oz (125 g) carrot, grated; 4 oz (125 g) Demerara sugar; 4 oz (125 g) breadcrumbs; 4 oz (125 g) potato, grated; 4 oz (125 g) currants; 4 oz (125 g) raisins; ¼ teaspoon bicarbonate of soda; 4 oz (125 g) suet; 4 oz (125 g) flour

Preparation info

Serves
4 to 6

Difficulty
Easy

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
¼ teaspoon bicarbonate of soda

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.