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Steamed Carrot Raisin Pudding

Small steamed puddings make a great hostess gift.
Course Dessert
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 servings

Ingredients

Flour mixture

  • 3/4 cup All purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp allspice
  • 3/4 cup raisins
  • 3/4 cup currants

Cream mixture

  • 1/3 cup butter unsalted
  • 1/3 cup brown sugar light
  • 1 large egg beaten
  • 3/4 cup carrot, grated
  • 3/4 cup potato, grated peeled
  • 3/4 cup bread crumbs about one slice

Instructions

  1. For the flour mixture combine flour, baking soda, baking powder, salt, cinnamon, and allspice in a large bowl. Add the raisins and currants. Toss to coat. Set aside.
  2. Cream together butter and brown sugar with you mixer on medium speed. Add the beaten egg. Stir in the grated carrot, grated potato, and bread crumbs.
  3. Slowly add flour mixture to the creamed mixture. Mixing by hand if the batter becomes too thick for the electric mixer.
  4. Pour the batter into a greased pudding mould and lightly press the batter down to make a flat layer. Cover and place in a large pot. Fill the pot with water so the water comes at least halfway up the sides of the mould. The mould should not touch the bottom of the pan, so you may have to use a small can or trivet. Bring the water to a boil and reduce the heat to simmer. Steam for 2 1/2 hours.
  5. Keep an eye on the water level, just in case the water level gets too low. Just add a little more hot water if necessary. Once steamed remove the lid and place in a preheated 350F oven for 10 minutes.
  6. Serve with your favourite sauce.

Recipe Notes

If you prefer individual puddings, divide the pudding batter among greased custard cups or ramekins, filling about 3/4 full.  Cover with aluminum foil and steam for about an hour.  Serve warm with sauce.