Grandma's Christmas Carrot Pudding

Christmas pudding on a plate decorated with holly.

5 from 3 votes

Grandma's Christmas Carrot Pudding

Spiced cake made in a traditional British style using raisins, currants, and spices to flavor a deliciously moist sponge - A Holiday Tradition!

Prep Time30

Cook Time3 30

Total Time4

Course: Dessert

Cuisine: British

Keyword: Carrot Pudding, Chrismas Dessert, Christmas Pudding Sauce, Cupcake Recipes, Holiday Desserts

Servings: servings

Calories: 281kcal

Author: Alisa Infanti

Ingredients

1 cup granulated sugar
1 large egg
½ cup milk
4 oz grated carrots; peeled
7 oz grated potatoes; peeled
¾ cup raisins
4.4 oz shredded suet, butter or lard
½ cup currants
1 ¼ cup all-purpose flour
1 tsp baking soda
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground cinnamon

Instructions

Peel and grate the carrots and potatoes and set aside. Cover them with a damp paper towel to keep them moist and to prevent the potatoes from browning while preparing the other ingredients.
Add the milk, egg and sugar to a bowl and mix well to combine. Then add the shredded carrots, potatoes, raisins, and shredded suet to the bowl. Mix it all up well until combined.
Place a large sieve over the wet ingredients and add the flour, baking soda, and spices to the sieve. Use a spoon to push it through the sieve into the wet ingredients below. This helps to really combine the spices and baking soda and remove any lumps.
Add the carrot pudding mix to a medium-sized metal, glass or ceramic bowl that has a lip or edge on the side. This edge is important because you will need to create a little basket for the Christmas pudding for steaming. More on that later!
Next, grab some parchment paper and cooking twine. You will want a large enough piece of parchment paper to cover the bowl after creating a 2″ or so fold in the center like the photo above. You also need some extra parchment to hang well over the edge so you can tie the cooking twine around the bowl.
To secure the parchment paper tie the twine over the paper securing it tightly under the lip or edge of the bowl. Tie it tightly.
After the parchment paper is secured repeat this step again with a layer of aluminum foil.
When the foil is secure add a handle by wrapping more kitchen twine under the string wrapped around the bowl and folding it over and under the other side then tying it tightly to form a handle that can lift the heavy bowl out of the steamer when it is done.
Place the carrot pudding bowl in a large pot inside a steamer basket. You will want to fill the pot with water up to a water level halfway up the side of the bowl. Don’t let the bowl sit directedly on the bottom of the pot.
Cover the pot and bring the water to a boil and then reduce the heat to a simmer and let the Carrot pudding steam for about 3 hours covered. Remove the carrot pudding from the steamer basket carefully and serve warm with Brandied Brown Sugar Sauce drizzled overtop.

Notes

Sauce:

Add 123 calories per 1 oz of the Brandied Brown Butter Sauce or see link for recipe and additional nutritional information

Storage and Freezing

Store in the fridge or a cool dry place in a tightly sealed container for up to 5 weeks.

To freeze allow the cake to cool completely then wrap tightly in plastic wrap and a layer of foil and freeze for up to 6 months. Thaw in the fridge and steam prior to eating. Or for a single piece microwave for about 45 seconds.

Nutrition