Carrot Christmas Pudding

5 from 3 votes

The perfect way to enjoy Christmas pudding without all the preparation and fuss.

Prep Time20

Cook Time30

Course: Dessert

Cuisine: Australian, British

Servings: mini puddings

Calories: 302kcal

1 ½ cups SR flour (or 1.5 cups plain/all purpose flour plus 3 teaspoons baking powder)
1 pinch salt
1 teaspoon bicarb soda
1 teaspoon mixed spice
¼ teaspoon nutmeg
1 cup finely chopped dates
1 cup sultanas
¼ cup chopped mixed peel
¾ cup finely grated carrot
2 tablespoons raspberry jam (or any other dark jam)
¾ cup milk
½ cup brown sugar
40 grams butter

Preheat oven to 170 degrees celsius / 340 degrees fahrenheirt(fan-forced).
Sift flour, salt, bicarb soda and spices into a large bowl.
Add dates, sultanas, peel and carrot and stir to combine.
Combine milk and jam and whisk to combine.
Mix butter and sugar in a stand mixer on med-high for 3 minutes.
Add milk and jam along with butter and sugar mixture to the bowl and stir all ingredients well to combine. The mixture should be a little more moist than scone mixture.
Spoon mixture into well-greased patty tins (12 cups, unlined/no cases.)
Sit patty tins into a larger baking tray and add water to the bottom of the tray so the bottom ⅓ of the patty tins are sitting in water.
Place trays into oven and cook for 30 minutes.
Once removed from the oven, allow to cool for 10 minutes before easing each pudding out of the tin to serve. (Or allow to cool completely and warm to serve later - or enjoy cold if you prefer!)

Whisk sugar, cornflour, salt and water in a saucepan. Heat, continuing to stir regularly, until thickened.
Remove from heat and stir in remaining ingredients.
Add warm sauce when serving puddings.

Storing: Your puddings can be stored in the fridge in an airtight container for up to 3 days.

Freezing: Freeze in an airtight container for up to a few months. Defrost overnight at room temperature before serving.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.