This was just lovely and worth the effort. I steamed it in pudding basin looking breakfast bowl in a normal saucepan with a lid on. I used some muslin in the greased bowl and plopped the mixture in then tied it over the top. I’m sure using some other materials like parchment paper and foil would work well too.
I made a lovely simple lemon sauce (from a wartime cook book) to pour over the top and I’ll post that recipe soon
Carrot and Sultana Pudding
- 6 tablespoons(UK size) self raising flour (or plain with 1/2 teaspoon of bicarbonate of soda)
- 1 carrot (grated)
- 1 tablespoon sugar
- 3 tablespoons of sultanas
- pinch of salt
- 2 ozs chopped suet or hard fat (I used margarine and it was fine)
- milk to mix
- pinch of spice cinnamon and nutmeg
Mix all the dry ingredients thoroughly. Add the rest of the ingredients and the milk, mixing to a dropping consistency. Pour into a well-greased pudding bowl and steam 1 ½ to 2 hours.
