Steamed carrot pudding

Make a no-waste Christmas pud using the carrots left in your salad drawer. They’re sweeter in the winter months – perfect for this comforting dessert

  • Prep:15 mins
    Cook:2 hrs 30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 459
  • fat 27g
  • saturates 11g
  • carbs 46g
  • sugars 0g
  • fibre 3g
  • protein 7g
  • salt 0.9g


  • 150g butter, softened, plus extra for the basin
  • 150g light brown soft sugar
  • 1 orange, zested
  • 225g self-raising flour
  • 1tsp baking powder
  • 2tsp mixed spice
  • 3 eggs
  • 100g pecans, chopped
  • 2 carrots (about 175g), coarsely grated
  • 50g raisins
  • custard or cream, to serve


  1. Butter a 1-litre pudding basin and line the base with a disc of baking parchment. Beat the butter, sugar and orange zest in a bowl using an electric whisk until pale, then whisk in the flour, baking powder, mixed spice and eggs until smooth. Fold in the pecans, carrot and raisins, then spoon into the prepared basin.

  2. Put a steaming rack or heatproof upturned bowl in the base of a deep saucepan that’s large enough to hold the basin. Cut out a circle of baking parchment and another of foil – both should be 5cm wider than the rim of the basin. Stack the foil over the parchment and make a pleat down the centre, then butter the parchment side. Cover the pudding with this lid, buttered-side down, then secure under the lip of the basin with string.

  3. Stand the basin on the rack, then fill the pan with 10cm of boiling water. Cover, reduce the heat to a simmer and steam for 2 hrs 30 mins, topping up with more water as needed. The pud is ready when a skewer inserted into the middle
    comes out clean. If wet batter remains, steam for 15-30 mins more. Once cool, will keep chilled for a week. Steam for 1 hr to reheat. Top with custard or cream.

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