Name: Lincolnshire carrot pudding recipe
Yield: Serves: 4–6
Ingredients: 100g plain flour; 1/2tsp bicarbonate of soda; 1tsp of mixed spice; 100g suet; 100g raisins; 100g currants; 100g potato, grated; 100g carrots, grated; 100g Demerara sugar; 100g fine breadcrumbs; 25g chopped glace cherries; 1 large egg, beaten

By GoodtoKnow

published 11 October 2007

in Recipes

This is a really tasty and light pudding which could make a great alternative to a traditional Christmas pudding - just incase you've forgotten all about the pudding because you were so busy with the turkey!

Ingredients

100g plain flour
1/2tsp bicarbonate of soda
1tsp of mixed spice
100g suet
100g raisins
100g currants
100g potato, grated
100g carrots, grated
100g Demerara sugar
100g fine breadcrumbs
25g chopped glace cherries
1 large egg, beaten

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Method

Mix the flour, soda, spice well together. Add all the other ingredients except the egg, mix all ingredients well together and thoroughly. Then add the egg and bind well, if it is a little too stiff, add a little milk as well.
Pour into a large greased pudding basin, leaving space at the top as the mixture will expand during cooking. Cover with a double layer of greaseproof paper and tie with string.
Steam for 3 hours.
Serve with loads of custard, brandy sauce or double cream.

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