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