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This Christmas pud recipe has a special ingredient to help keep it moist - grated carrot! The fixture is left overnight before steaming to allow the flavours to develop.
Ingredients
1 large carrot, grated 100g/3 ½oz ready-to-eat dried prunes, pitted, chopped 100g/3 ½oz ready-to-eat dried apricots, chopped 340g/12oz mixed raisins, currants and sultanas 1 orange, grated zest only 1 lemon, grated zest only 85g/3oz dark soft brown sugar 100g/3½oz butter softened 2 eggs, beaten 55g/1¾oz fresh brown breadcrumbs 110g/4oz plain wholemeal flour 1 tbsp ground mixed spice 200ml/7fl oz Guinness 2 tbsp black treacle
Method
1. Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest. 2. In a separate bowl beat together the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight. 3. Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper and secure with string. Steam for 3-4 hours, ensuring that the pan does not boil dry. 4. Serve while still hot.
Show me more dried fruit recipes
Find out more about these ingredients and techniques:
Zest
Lemon
Flour
Eggs
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