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Carrot and Sultana Pudding

Carrots give this light steamed pudding a wonderful golden colour.

12oz / 350g carrots peeled
4oz / 125g margarine or butter
3oz / 75g soft brown sugar
2 free-range eggs
8oz / 250g fresh wholemeal breadcrumbs
4oz / 125g sultanas
¼tsp nutmeg

1. Chop the carrots and boil until quite soft. Drain and purée in a blender or food processor. Leave to cool.

2. Cream the margarine and sugar until light and fluffy, then beat in the eggs one at a time.

3. Mix in the cooked carrot purée, breadcrumbs, sultanas and spice.

4. Grease a 1½ pint / 900ml pudding basin. Spoon in the mixture. Cover with a layer of greaseproof and foil. Steam for two hours until firm. Turn out and serve hot. This pudding can be baked at 90°C/375°F/gas mark 5 for one hour. The end result will not be quite so light

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