Carrot Christmas Pudding

Name: Carrot Christmas Pudding
Prep time: 20 min
Cook time: 30 min
Yield: 12 mini puddings
Ingredients: 1 ½ cups SR flour; 1 pinch salt; 1 teaspoon bicarb soda; 1 teaspoon mixed spice; ¼ teaspoon nutmeg; 1 cup finely chopped dates; 1 cup sultanas; ¼ cup chopped mixed peel; ¾ cup finely grated carrot; 2 tablespoons raspberry jam; ¾ cup milk; ½ cup brown sugar; 40 grams butter; ½ cup sugar; 2 tablespoons cornflour; ¼ teaspoon salt; 2 cups cold water; 50 grams butter; 50 grams Philadelphia cream cheese; 1 teaspoon vanilla essence; 1 pinch nutmeg

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
12 mini puddings
Calories
302 kcal
Course
Dessert
Cuisine
Australian, British

Carrot Christmas Pudding

Jeremy Davis

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The perfect way to enjoy Christmas pudding without all the preparation and fuss.

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Ingredients

Servings

Sweet Carrot Pudding

1 ½ cups SR flour (or 1.5 cups plain/all purpose flour plus 3 teaspoons baking powder)
1 pinch salt
1 teaspoon bicarb soda
1 teaspoon mixed spice
¼ teaspoon nutmeg
1 cup finely chopped dates
1 cup sultanas
¼ cup chopped mixed peel
¾ cup finely grated carrot
2 tablespoons raspberry jam (or any other dark jam)
¾ cup milk
½ cup brown sugar
40 grams butter

Warm Vanilla Sauce

½ cup sugar
2 tablespoons cornflour
¼ teaspoon salt
2 cups cold water
50 grams butter
50 grams Philadelphia cream cheese
1 teaspoon vanilla essence
1 pinch nutmeg

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Instructions

Sweet Carrot Pudding

Preheat oven to 170 degrees celsius / 340 degrees fahrenheirt(fan-forced).
Sift flour, salt, bicarb soda and spices into a large bowl.
Add dates, sultanas, peel and carrot and stir to combine.
Combine milk and jam and whisk to combine.
Mix butter and sugar in a stand mixer on med-high for 3 minutes.
Add milk and jam along with butter and sugar mixture to the bowl and stir all ingredients well to combine. The mixture should be a little more moist than scone mixture.
Spoon mixture into well-greased patty tins (12 cups, unlined/no cases.)
Sit patty tins into a larger baking tray and add water to the bottom of the tray so the bottom ⅓ of the patty tins are sitting in water.
Place trays into oven and cook for 30 minutes.
Once removed from the oven, allow to cool for 10 minutes before easing each pudding out of the tin to serve. (Or allow to cool completely and warm to serve later - or enjoy cold if you prefer!)

Warm Vanilla Sauce

Whisk sugar, cornflour, salt and water in a saucepan. Heat, continuing to stir regularly, until thickened.
Remove from heat and stir in remaining ingredients.
Add warm sauce when serving puddings.

Notes

Storing: Your puddings can be stored in the fridge in an airtight container for up to 3 days.
Freezing: Freeze in an airtight container for up to a few months. Defrost overnight at room temperature before serving.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition Information

Show Details

Calories 302kcal (15%) Carbohydrates 56g (19%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 22mg (7%) Sodium 233mg (10%) Potassium 251mg (7%) Fiber 2g (8%) Sugar 38g (76%) Vitamin A 1605IU (32%) Vitamin C 1mg (1%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12mini puddings

Amount Per Serving

Calories 302 kcal

% Daily Value*

Calories	302kcal	15%
Carbohydrates	56g	19%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	5g	25%
Cholesterol	22mg	7%
Sodium	233mg	10%
Potassium	251mg	5%
Fiber	2g	8%
Sugar	38g	76%
Vitamin A	1605IU	32%
Vitamin C	1mg	1%
Calcium	48mg	5%
Iron	1mg	6%