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Carrot and raisin pudding
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Carrots shine in this delicious steamed pudding, proving their versatility beyond salads and soups.
Ingredients:
  • Soft butter, for greasing
  • 150g (1 cup) self-raising flour
  • 2.50 gm ground cinnamon
  • 1.25 gm ground nutmeg
  • 125g butter, at room temperature, cubed
  • 155g (3/4 cup, firmly packed) brown sugar
  • 3 eggs, at room temperature
  • 170g carrots, peeled, finely grated
  • 95g (1/2 cup) raisins, finely chopped
  • Bought custard, to serve
Instructions:
  • Grease a 1.5-litre (6-cup) ceramic pudding basin with butter.
  • Combine and sift flour, cinnamon, and nutmeg together, then set aside. In a medium bowl, use electric beaters to cream butter and sugar until pale and creamy, occasionally scraping down the sides of the bowl. Add eggs one at a time, beating after each addition until well combined, scraping the sides of the bowl when needed (mixture may look curdled). Gently fold in half of the flour mixture and half of the carrots with a large metal spoon until just combined. Repeat with remaining flour mixture and carrots. Finally, fold in the raisins.
  • Spoon mixture into the basin and flatten the top. Cover the pudding with foil and paper, securing it tightly with white unwaxed string underneath the rim. Create a handle by tying a double-thickness of string over the basin on both sides. Scrunch the foil and paper around the rim for a secure fit.
  • Place the pudding basin on a saucer and pour boiling water into the pan until it reaches two-thirds of the way up the basin. Cover tightly with a lid and place weights on top. Steam on medium-low heat for 1 3/4 hours, adding more boiling water after 1 1/4 hours if necessary.
  • Wearing rubber gloves, remove the pudding basin from the saucepan and uncover. Insert a skewer into the center of the pudding. If it comes out clean, the pudding is done. If not, cover with foil, secure with string, and steam for an additional 10-15 minutes.
  • Allow the dish to rest for 1 minute before gently transferring it to a serving plate. Rest for 10 minutes before slicing and savor with the luscious custard.

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