Fun stuff
Carrot Christmas Pudding
Serves 6 – 8
Ingredients
| 300g | fresh white breadcrumbs |
| 225g | currants |
| 225g | raisins |
| 225g | suet |
| 55g | mixed peel |
| 225g | caster sugar |
| 2 | large carrots, grated |
| 1/4 | nutmeg, grated |
| 2 | large eggs, beaten |
| 75mls | brandy |
| 150mls | full fat milk |
Directions
Grease a 1 litre pudding basin. Take a saucepan large enough to hold the pudding basin,
fill with 3 inches of water, and bring to the boil.
In a large bowl, mix together the breadcrumbs, currants, raisins, suet, mixed peel, caster
sugar, carrots and nutmeg. Make a well in the centre and add the beaten eggs, brandy
and half of the milk. Mix together well, and add the remaining milk as necessary to
make a spoonable mixture of a dropping consistency.
Pour into the greased pudding basin and cover with a double layer of greaseproof paper,
followed by a layer of foil. Tie securely with string, and place in the saucepan, making
sure that the water does not touch the foil.
Cover and steam for 3 hours, checking regularly and topping up with extra water as necessary.
Turn the pudding out, dust with icing sugar and serve with custard, brandy butter or double cream.
As featured in Rachel Green’s Chatsworth Cookery Book available from www.rachel-green.co.uk.