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Steamed Christmas Carrot Pudding

A rich, old-fashioned dessert combining grated carrots and potatoes with dried fruit and warm spices, perfect for cozy holiday gatherings.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: British
Calories: 281
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup milk Can substitute with unsweetened oat or almond milk
  • 4 ounces peeled carrots, finely grated About 1 medium carrot
  • 7 ounces peeled potatoes, finely grated About 1 medium potato
  • 3/4 cup raisins
  • 4.4 ounces shredded suet Or cold butter or lard
  • 1/2 cup currants Can substitute with dried cranberries
Dry Ingredients
  • 1 1/4 cups all-purpose flour Can use a 1:1 gluten-free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
For Serving
  • to taste brandied brown butter sauce, warm (optional) Made separately; optional

Method
 

Preparation
  1. Peel and grate the carrots and potatoes. Cover the grated potatoes with a damp paper towel to prevent discoloration.
  2. In a large bowl, mix the milk, egg, and sugar until combined. Stir in the carrots, potatoes, raisins, currants, and suet until evenly mixed.
  3. Hold a sieve over the bowl, add the flour, baking soda, and spices. Press them through and fold into the wet mixture until just combined.
  4. Scrape the batter into a heatproof bowl, cover with parchment paper pleated in the center, and seal with kitchen twine and aluminum foil.
Steaming
  1. Tie another piece of twine around the bowl for a lifting handle. Place the bowl on a steamer rack in a pot with water halfway up the sides.
  2. Cover and bring to a boil, then reduce to a simmer, steaming for about 3 hours. Check and top up the water level as needed.
Serving
  1. Carefully lift the bowl out and let the pudding stand for a few minutes. Turn it out, slice, and serve warm with the sauce if using.

Notes

This pudding is great for make-ahead planning. Store tightly covered in the refrigerator for up to 5 weeks or freeze for up to 6 months. Reheat by re-steaming or microwaving slices for about 45 seconds.