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Ingredients
- 12 ounce Carrots peeled
- 4 ounce Margarine or possibly butter
- 3 ounce Soft brown sugar
- 2 x Free-range Large eggs
- 8 ounce Fresh wholemeal breadcrumbs
- 4 ounce Sultanas
- 1/4 tsp Nutmeg
Directions
- 1. Chop the carrots and boil till quite soft. Drain and puree in a blender or possibly food processor. Leave to cold.
- 2. Cream the margarine and sugar till light and fluffy, then beat in the Large eggs one at a time.
- 3. Fold in the cooked carrot puree, breadcrumbs, sultanas and spice.
- 4. Grease a 1 1/2 pint / 900ml pudding basin. Spoon in the mix.
- Cover with a layer of greaseproof and foil. Steam for two hrs till hard. Turn out and serve warm. This pudding can be baked at 90 C/375 F/gas mark 5 for one hour. The end result won't be quite so light.
- NOTES : Carrots give this light steamed pudding a wonderful golden brown colour. Dare I suggest it as a useful alternative to Christmas pud
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 611g | |
| Calories 1346 | |
| Calories from Fat 826 | 61% |
| Total Fat 93.56g | 117% |
| Saturated Fat 18.42g | 74% |
| Trans Fat 16.89g | |
| Cholesterol 0mg | 0% |
| Sodium 1304mg | 54% |
| Potassium 1310mg | 37% |
| Total Carbs 132.93g | 35% |
| Dietary Fiber 9.5g | 32% |
| Sugars 113.72g | 76% |
| Protein 3.88g | 6% |
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