Carrot Pudding with Lemon Sauce

Carrot Pudding with Lemon Sauce


18 people made this

I got this recipe for a steamed carrot pudding with raisins and walnuts about 40 years ago from a friend who said it had been in her family for generations. Beautiful mix of flavours.


Serves: 12 

  • 125g butter
  • 1 cup (220g)white sugar
  • 1 1/2 cups (185g)self raising flour
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup grated carrots
  • 1 cup raisins
  • 1 cup chopped walnuts
  • Lemon Sauce
  • 3/4 cup white sugar
  • 1 1/2 teaspoons cornflour
  • 1 pinch salt
  • 1 1/4 cups hot water
  • 3 1/2 teaspoons butter
  • 3 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla essence

Preparation:20min  ›  Cook:4hours  ›  Ready in:4hours20min 

  1. In a large bowl, cream together the butter and the 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mould. Cover the top with aluminum foil and tie it down with string.
  2. Place the pudding mould into a large with about 5cm of water. Cover the pot, and bring to a simmer. reduce the heat to low, ans allow the pudding to steam for 4 hours over low heat. Remove from the mould. Serve with warm lemon sauce.
  3. To make the lemon sauce, mix together 3/4 cup of sugar, cornflour and salt in a saucepan. Stir in the hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

Recently Viewed

Reviews (2)


How much baking soda? You dont say. I used 1tsp and it came out fine. - 29 Jul 2012


I also had this recipe 40 years ago but lost it. I used to make it for Xmas pudding using dried mixed fruit instead of raisins and served it with brandy custard. Thankyou Grandma4 - 28 Jul 2012

Write a review

Click on stars to rate