Old fashioned carrot pudding

Old fashioned carrot pudding


18 people made this

About this recipe: 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.


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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate