A lovely moist pudding is like a warm hug in the cooler weather. This version is a bit like crossing a carrot cake with Christmas pudding.
6 large carrots
1 cup orange juice
¼ cup caster sugar
125g butter, softened, plus extra for greasing
¼ cup honey, plus extra for serving
2 eggs
1½ cups self-raising flour
½ cup milk
½ cup raisins
300ml thickened cream, to serve
Juice two of the carrots and peel and chop the remaining four. Place the carrots and juice into a small saucepan with the orange juice and simmer for around 20 minutes, uncovered, until the carrots are very tender. (If you don't have a juicer for the carrots, you can just use a little extra orange juice.) Transfer the carrots to a blender and purée, adding a little of the simmered juice, if needed, to create a smooth purée. Using an electric mixer, cream the sugar and butter together, then add the honey, eggs and carrot purée and mix until smooth. Fold in the flour and milk a little at a time, then fold through the raisins.
Grease a 1 litre pudding basin or heatproof bowl with butter. Fill with the carrot mixture and smooth the top. Cover the basin with a sheet of baking paper and a sheet of foil. Secure the foil tightly with rubber bands.
Place a tea towel in the base of a large saucepan and place the pudding basin inside. Add boiling water to the saucepan to reach halfway up the side of the basin. Place the saucepan on low-medium heat and cook, covered, for 2 hours and 15 minutes, topping up the water if needed. Remove the basin and stand for a further 15 minutes, then turn out the pudding onto a serving plate. Drizzle with extra honey and serve with thickened cream.
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