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–+ servings

Christmas Carrot Pudding

This old-fashioned carrot pudding recipe has been in my family for generations. Deliciously moist and full of holiday spices, it is the perfect dessert to follow any holiday feast.
5 from 5 votes
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Prep Time 20 minutes
Steaming Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 people
Category Sweet

Ingredients
 

  • 1 cup carrots (packed), finely grated (about 2 carrots)
  • 1 cup potatoes (packed), finely grated (about 2 potatoes)
  • 1 cup granulated sugar
  • ¾ cup beef suet
  • ¾ cup raisins
  • ½ cup currants
  • 1 cup all-purpose flour (plus 2 tsp for coating dried fruit)
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1 tsp baking soda
  • unsalted butter (for greasing the basin)

Equipment

  • 17cm (1L) pudding basin OR
  • 46oz (1.36L) aluminum can

Instructions

  • If using a pudding basin, grease the bottom and inner sides of basin with unsalted butter. Cut a small circle of parchment paper large enough to cover bottom of basin. Set in bottom and grease top side with more butter. Set aside.
    If using a 46-ounce (1.36L) aluminum can, simply remove top lid with a can opener, empty contents, and set aside.
  • Set a large stock pot on stove over low heat. Pour in enough water so that water level will reach about ½ way up the pudding basin when later immersed. Cover and bring water to a gentle simmer.
  • Meanwhile, in a small bowl, whisk together the flour, cinnamon, cloves and nutmeg. Set aside.
    1 cup all-purpose flour
    ½ tsp ground cinnamon
    ½ tsp ground cloves
    ½ tsp ground nutmeg
  • In a separate small bowl, toss the raisins and currants in 2 tsp of flour until evenly coated. Set aside.
    ¾ cup raisins
    ½ cup currants
  • Grate carrots and potatoes. In a small bowl, sprinkle baking soda over grated potatoes and stir to combine.
    1 cup potatoes (packed), finely grated
    1 tsp baking soda
    1 cup carrots (packed), finely grated
  • In a large bowl, combine grated carrots, the grated potatoes/baking soda mixture, and sugar. With a spoon, mix until well combined.
    1 cup granulated sugar
  • Add in flour-coated raisins and currants. Stir to combine.
  • Add in suet. Stir to combine.
    ¾ cup beef suet
  • Add in flour/spice mixture. Stir just until combined.
  • Transfer pudding mixture into pudding basin or aluminum can. With the back of a spoon, press mixture down gently into the container.
  • Cover top of container with aluminum foil, securing the foil with a piece of kitchen twine tied around the circumference. To form a handle for easy lifting, cut a second piece of kitchen twine and tie each end to the first piece of twine at two places across from one another.
  • Set container into stock pot of simmering water, ensuring that water level still reaches about ½ way up. Cover stock pot with lid and bring water back to a gentle simmer. Add in additional hot water, as necessary, to maintain water level.
  • Allow pudding to steam for at least 3 hours, until a toothpick inserted into the top of the pudding comes out clean (at this point, you can piece through foil).
  • Remove container from stock pot and allow the pudding to cool, uncovered, for 10 minutes before unmolding.
  • Serve warm, topped with a dollop of cream cheese frosting (click for my perfectly sweet and tangy cream cheese frosting recipe)
  • Store in an airtight container in the refrigerator or freezer for up to 4 months.

Notes

  1. Grating the Carrots and Potatoes: I recommend using the smaller shredding holes on your box grater — sometimes used for finely grating cheese — to grate the carrots and potatoes. I find this improves the final texture of the pudding.
  2. Order of Mixing Ingredients: I recommend first mixing the baking soda with the grated potatoes, then adding in the grated carrots, the sugar, the flour-coated raisins and currants, the suet, and the flour/spice mixture, in that order, ensuring that each new ingredient is well incorporated before moving onto the next!
  3. Suet Substitutions: You can substitute the beef suet in this recipe with vegetable suet. I have also seen some carrot pudding recipes where the suet is substituted with unsalted butter (but haven’t yet attempted that).
  4. Make It Ahead: Carrot pudding freezes perfectly well for several months. In fact, I recommend making it ahead and storing it in the freezer for the holidays. You can either re-steam it for about an hour, or simply cut out individual slices and heat them up in the microwave.

Nutrition

Calories: 356kcal | Carbohydrates: 60g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 157mg | Potassium: 327mg | Fiber: 3g | Sugar: 31g | Vitamin A: 2349IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg
Nutrition Disclaimer