Carrot Christmas Pudding

This is a really good and light Lincolnshire alternative to a traditional Christmas pudding, particularly if you're not one of those efficient cooks who have made their steamed puddings months in advance. And if you've forgotten all about the pudding, because you were so busy getting to grips with the turkey, this is absolutely ideal for saving the day!


100g plain flour
½ tsp bicarbonate of soda
1 tsp of mixed spice
100g suet
100g raisins
100g currants
100g potato, grated
100g carrots, grated
100g Demerara sugar
100g fine breadcrumbs
25g chopped glace cherries
1 large egg, beaten

Carrot Christmas Pudding
Mix the flour, soda and spice well together. Add all the other ingredients except the egg; mix all ingredients well together thoroughly.  Then add the egg and bind well, if it is a little too stiff, add a little milk as well. Pour into a large greased pudding basin, leaving space at the top, as the mixture will expand during cooking.

Cover with a double layer of greaseproof paper and tie with string. Steam for 3hrs. Serve with lots of custard, brandy sauce or double cream.