Old fashioned carrot pudding

    Old fashioned carrot pudding

    (19)
    37saves
    4hr20min


    20 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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (20)

    by
    38

    I just made this recipe for a gift for a friend. It turned out wonderfully. I used a roasting pan on the stove top to steam it.  -  16 Nov 2008  (Review from Allrecipes US | Canada)

    by
    35

    My mother made a very similar recipe that came from my great aunt Ethel who was born in 1878. There was hardly any instructions on the recipe card and it is steamed in the oven, but no oven temp was mentioned. I use one stock pot surrounded by about 4 C. water, then put pudding into a smaller stock pot, one inside the other, steam at 250 degrees for about 3 hours. It is the most heavenly stuff! You wouldn't think it's rich, but it is. About 3/4 C. per serving is usually enough, and I make extra hard sauce to spoon over it, but without the lemon. Thanks for submitting your version- it will help me to tweak mine. It does make the house smell divine!  -  15 Oct 2009  (Review from Allrecipes US | Canada)

    by
    32

    FIVE STARS***** You will NOT be disappointed. This is almost exactly like my late grandmother's recipe, a family favorite for generations now. The only difference is she used brown instead of white sugar and also included 1 cup of grated potatoes, in addition to the carrots. Also, she went a little lighter on the nutmeg and heavier on the cinnamon. She topped it with a hard sauce, with rum. That was made by boiling water and adding it slowly to dry ingredients with whisk. Pour it back into a pan and boil for 3 minutes to thicken. Remove from heat and add butter and 1 T of rum (or other). Specific sauce ingredients: 1/3 c. sugar, 3 tbsp flour, 1/4 tsp nutmeg, 1/2 tsp salt, 3 cups boiling water, 2 tbsp. butter, 1 tbsp rum, brandy, or sherry). Yield 2 cups. YUM! A must serve wintertime treat. I'd be interested to know how you packaged your puddings for gifts -- I'd like to do that this year since I just bought some very cool antique steamed pudding molds on eBay.  -  23 Oct 2010  (Review from Allrecipes US | Canada)

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