Carrot Pudding is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic steamed suet puidding with carrots, currants and brown sugar bound with eggs. The full recipe is presented here and I hope you enjoy this classic British version of: Carrot Pudding.
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This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
825. CARROT PUDDING.—Mix in a bowl half a pound of flour, half a pound of chopped suet, three quarters of a pound of grated carrot, a quarter of a pound of raisins stoned, a quarter of a pound of currants, and a quarter of a pound of sugar, brown or sifted white; place these in a mould or dish, beat up two whole eggs, the yolks of four in a gill of milk, grate a little nutmeg in it, and add it to the former; bake or steam forty-five minutes.
Mix together the flour, sueg, grated carrots, raisins, currants and sugar in a bowl. Add to this the whole eggs and the egg yolks, beaten in the milk. Season to taste with grated nutmeg and stir well to combine.
Secure a lid on top (or tie over a sheet of greaseproof paper). Cover everything with a double layer of aluminium foil then place in a steamer basket (or on a trivet or upturned saucer) in a saucepan and steam or boil for 50 minutes).
When done, remove from the steamer and allow to cool slightly. Take off the coverings, turn out onto a serving plate and serve accompanied by custard sauce.
