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    Steamed Carrot Pudding with Cardamom Lemon Syrup

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    Steamed Carrot Pudding with Cardamom Lemon Syrup

    They're delicious with a dollop of creme friache

    • Preparation time: 45 minutes
    • Cooking time: 10 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 5


    • 55g sultanas
    • 6 cardamom pods
    • 115g unsalted butter
    • 115g caster sugar
    • 2 lemons, finely grated zest and juice
    • 2 eggs, lighlty beaten
    • 115g self-raising flour, sifted
    • 55g fresh white breadcrumbs
    • 2 carrots, peeled and finely grated
    • syrup
    • 10 cardomom pods
    • 115g caster sugar
    • 1 lemon, finely pared zest and juice


    1. Make the syrup the night before you need it. Bruise the cardamom pods and put in a small, non-reactive saucepan with the sugar and 225ml water. Add the lemon zest and dissolve the sugar over a medium heat, then simmer for 15 minutes. Leave to cool, then add the lemon juice. Strain into a jug and pour 3 tbsp onto the sultanas for the pudding; cover and leave in a cool place. Cover and chill the remaining syrup.
    2. Next day, preheat the oven to 240C/gas 9. Take 5 x 150ml pudding basins. Using a basin bottom, draw 5 circles on some baking paper. Draw 5 more with the top of the basin and cut out all 10. Butter the basins and one side of each disc, then line the basin bottoms with the small discs, butter-side up. Put in a roasting tray.
    3. Strain the sultanas, adding their liquid to the rest of the syrup. Crush the 6 cardamom pods, remove the seeds, discard the pods and grind the seeds with a rolling pin or pestle and mortar. Beat the butter and sugar with an electric whisk until pale and fluffy, then beat in the lemon zest, crushed cardamom and half the beaten egg.
    4. Fold half the flour into the butter mixture, followed by the remaining egg, breadcrumbs, lemon juice, carrots, sultanas and remaining flour. Divide between the basins. Top with the larger paper discs, butter-side down, and cover each with a baggy square of foil tucked tightly around the rim. Pour boiling water into the tray until it is halfway up the bowls’ sides. Cover the tray with a large sheet of foil and put in the oven. Steam for an hour, until cooked.
    5. Remove the puddings from the oven and the tray, and leave to rest for 10 minutes. The sponge will shrink back a bit, making it easy to turn out (remove the baking paper as you do so). Pour over the syrup to serve.

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