Apple and Carrot Christmas Pudding recipe

Preparation Time: 30 minutes | Cooking Time: 3 hours

This is a lighter version of Christmas pudding, made with plenty of grated apple and carrot instead of heavy dried fruit. The resulting pud is light, fruity and packed with moisture - just perfect after your Christmas dinner.


  • 200g plain flour
  • 175g mix of sultanas and dried cranberries
  • 110g fresh white breadcrumbs
  • 1 dstsp. each baking powder and ground cinnamon
  • 1 tsp. each bicarbonate of soda, salt, nutmeg and allspice
  • 100g butter
  • 150g caster sugar
  • 4 eggs
  • 4 carrots
  • 3 apples


  1. Peel the apples and carrots and core the apples. Grate finely.

  2. Sift together the flour, baking powder, cinnamon, bicarb, salt, nutmeg and allspice. In a bowl, toss together the grated apples, carrots, sultanas, cranberries and breadcrumbs. In another bowl, cream together the butter and sugar until pale and fluffy, then beat in the eggs one at a time until completely combined. If the mix threatens to curdle, add a tbsp. of the flour mix.

  3. Gradually stir in the flour mix into the wet mix. Once combined, fold in the carrot mix. Transfer into a greased 2 litre mould and steam for 2 hours 45 minutes, topping up the water occasionally as needed. Leave to cool for 10 minutes before turning out of the mould to serve.

To serve, pour over a little custard or double cream. Recipe serves 8-10.

Recipe Details:

  • Author: Laura Young.
  • Published:

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