Lincolnshire carrot pudding recipe

Lincolnshire Carrot Pudding recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Lincolnshire carrot pudding recipe is a classic British dish that combines the sweetness of carrots with the richness of suet and spices. This traditional recipe has been passed down through generations in Lincolnshire, England. The pudding is steamed to perfection, resulting in a moist and flavorful dessert that is perfect for any occasion.

Keywords: Lincolnshire, carrot pudding, British dish, suet, steamed.

Lincolnshire carrot pudding recipe details

Lincolnshire carrot pudding recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

125 g	plain flour
125 g	beef suet or vegetable suet
125 g	raisins
125 g	currants
125 g	potatoes, parboiled, grated
125 g	carrots, grated
125 g	Demerara sugar
125 g	fine white breadcrumbs
½ tsp	bicarbonate of soda
1 tsp	mixed spice
30 g	glacÚ cherries, chopped
1 pinch(es)	salt, small
1 large	egg, beaten
	milk, to mix, if required

Instructions

To parboil the potato: peel a medium potato and place in very lightly salted water and bring to the boil. Reduce the heat and simmer for 7-8 minutes. Drain and set the potato aside to cool. When comfortable to handle, grate with a medium grater.

Mix together the flour, salt, bicarb and spice until even. Add remaining dry ingredients and mix well. Add the egg and combine. If the mixture is dry and fails to come together into a stiff batter, add sufficient milk to mix.

Spoon mixture into a well greased pudding basin, leaving sufficient room on top for expansion. Cover with a layer of greaseproof paper and foil, creased together and tie with string.

Place in the top portion of a steamer and fill the bottom section with boiling water. Add the lid and steam for 3 hours.

Serve hot with fresh custard or cream, or for Christmas use the more traditional brandy sauce.

Option:
Replace milk with rum or brandy, if preferred, although not traditional.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a