Carrot Pudding with Lemon Sauce

    Carrot Pudding with Lemon Sauce

    26saves
    4hours20min


    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.

    Ingredients
    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

    Directions
    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.

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    Reviews (2)

    by
    2

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

    by
    1

    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

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