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Carrot Christmas Pudding

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

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

Ingredients

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

Instructions

Sweet Carrot Pudding
    Cup of Yum
  1. Preheat oven to 170 degrees celsius / 340 degrees fahrenheirt(fan-forced).
  2. Sift flour, salt, bicarb soda and spices into a large bowl.
  3. Add dates, sultanas, peel and carrot and stir to combine.
  4. Combine milk and jam and whisk to combine.
  5. Mix butter and sugar in a stand mixer on med-high for 3 minutes.
  6. 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.
  7. Spoon mixture into well-greased patty tins (12 cups, unlined/no cases.)
  8. 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.
  9. Place trays into oven and cook for 30 minutes.
  10. 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
  1. Whisk sugar, cornflour, salt and water in a saucepan. Heat, continuing to stir regularly, until thickened.
  2. Remove from heat and stir in remaining ingredients.
  3. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.