Steamed carrot and dried fruit nutty pudding

Recipe from: 6/1/1996 12:00:00 AM
Ingredients 15
Servings 8
Time

Ingredients

  • 20
    g
    butter
  • 40
    g
    sugar
  • 2
    eggs, lightly beaten
  • 150
    g
    cake flour
  • pinch of salt
  • 5
    ml
    bicarbonate of soda
  • 5
    ml
    mixed spice
  • 2
    ml
    ground ginger
  • 2
    ml
    ground cinnamon
  • 75
    ml
    buttermilk
  • 300
    g
    raisins and sultanas
  • 330
    g
    smooth apricot jam
  • 250
    ml
    grated carrot
  • 250
    ml
    raw potato
  • 50
    g
    chopped walnuts
 

Method

 
1. Beat butter, sugar and beaten eggs together. 2. Sift flour, salt, bicarbonate of soda and spices together and add alternately with buttermilk to butter mixture. 3. Stir in remaining ingredients. 4. Turn into a lightly greased 1,5 litre pudding basin, or individual moulds, cover with a double thickness of wax paper or tin foil with a 5 cm fold in the centre. Secure with string. Place on a rack in a large saucepan. Pour in enough water to fill to just below the rack. Cover and steam for 2 1/2 hours. Serve with whipped cream or custard. Serves 8.
 

Read more on: steam
 

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