Old fashioned carrot pudding

    4 hours 20 min

    I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavourful. I have given it as Christmas gifts many times and it's always very well received.

    21 people made this

    Serves: 12 

    • 125g butter
    • 200g caster sugar
    • 200g plain flour
    • 1 teaspoon bicarbonate of soda
    • 3/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 140g grated carrots
    • 150g sultanas
    • 120g chopped walnuts
    • Lemon sauce
    • 150g caster sugar
    • 1 1/2 teaspoons cornflour
    • 1 pinch salt
    • 300ml hot water
    • 3 1/2 teaspoons butter
    • 3 1/2 teaspoons lemon juice
    • 1 1/2 teaspoons vanilla extract

    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. In a large bowl, cream together the butter and 200g of sugar until light and fluffy. Combine the flour, bicarb, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, sultanas and chopped walnuts. Pour into a well-greased pudding mould. Cover the top with aluminium foil.
    2. Place the pudding mould into a large saucepan or casserole filled with 5cm of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mould. Serve with warm lemon sauce.
    3. To make the lemon sauce, mix together 150g of sugar, cornflour and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

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