Christmas carrot pudding

This is a really good and light Lincolnshire alternative to a traditional Christmas pudding, particularly if you're not one of those efficient cooks who has made their steamed puddings months in advance. And if you've forgotten all about the pudding, because you were so busy getting to grips with the turkey, this is absolutely ideal for saving the day!

• Preparation: 15 mins
• Cooking: 180 mins

What you need:

• 100g plain flour
• 1/2 tsp bicarbonate of soda
• 1 tsp of mixed spice
• 100g suet
• 100g raisins
• 100g currants
• 100g potato, grated
• 100g carrots, grated
• 100g Demerara sugar
• 100g fine breadcrumbs
• 25g chopped glace cherries
• 1 large egg, beaten

What you do:

1. Mix the flour, soda, spice well together. Add all the other ingredients except the egg, mix all ingredients well together and thoroughly. Then add the egg and bind well, if it is a little too stiff, add a little milk as well. Pour into a large greased pudding basin, leaving space at the top as the mixture will expand during cooking.
2. Cover with a double layer of greaseproof paper and tie with string. Steam for 3hrs. Serves with loads of custard, brandy sauce or double cream.

Cook's tip:

If there’s one ingredient you shouldn’t be without this festive season, it’s the humble carrot. Loved and adored by children, adults and Rudolph the red nosed reindeer alike, this tasty vegetable won’t go to waste or break the bank.

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