7.5 ounces soft light brown sugar (1 cup packed)
4 ounces butter, softened (1/2 cup)
2 large free range eggs, beaten
1 tsp vanilla extract
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp each of cloves, nutmeg and ground cardamom
2 medium carrots, peeled and grated (1 cup)
2 medium potatoes, peeled and grated, squeezed dry ( 1 cup. Squeeze all the water out and discard before measuring.)
6 ounces of sultana raisins (1 cup)
For the Brown Sugar Sauce:
3.75 ounces of soft light brown sugar (1/2 cup)
2 ounces butter (1/4 cup)
2 TBS golden syrup ( can use corn syrup)
125ml of double ( heavy or whipping) cream (1/2 cup)
1 1/2 tsp vanilla
Have ready a pot of simmering water, fitted with a steaming basket and a lid. Butter a large pudding basin and set aside.
Cream together the brown sugar and butter. Beat in the eggs and vanilla. Sift together the flour, soda, salt and spices. Stir this into the creamed mixture. Fold in the carrots, potatoes, and raisins. Spoon the pudding into the prepared pudding basin. Take a large sheet of foil. Butter it well and make a pleat in the centre. Fit this over the top of the pudding basin, leaving room for expansion. Secure with a rubber band or some twine and make air tight.
Place this into the steamer basket over the boiled and simmering water. Cover tightly with a lid. Steam for 3 hours, checking periodically to make sure that the water doesn’t run dry. Add more boiling water carefully as needed.
Remove the steamer basket. Remove the foil carefully. There will be steam. Carefully slide a knife around the inside edge of the bowl to loosen. Invert a serving plate over top and then carefully tip out the finished pudding. Serve warm, cut into wedges along with the brown sugar sauce, custard, cream or ice cream.
To make the brown sugar sauce, place all of the ingredients into a small saucepan. Bring to the boil, then simmer, stirring occasionally to help prevent it from catching, over a very low heat for about five minutes.
Note: Any leftovers can be reheated by placing into a steamer basket and steaming over simmering water until heated through, or covered and heated for about 40 seconds in the microwave.
Variations on Sauce
3/4 cup white sugar
1 1/2 teaspoons cornstarch
1 pinch salt
1 1/4 cups hot water
3 1/2 teaspoons butter
3 1/2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.
1/2 cup butter
1/2 cup heavy whipping cream
1 cup white sugar
1 1/2 teaspoons vanilla extract
Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
1 1/2 c. sugar
2/3 c. light corn syrup
1/3 c. water
1 1/2 tsp. cinnamon
2/3 c. evaporated milk
SAUCE: Bring sugar, corn syrup, water and cinnamon to a boil over medium heat. Boil 4 minutes. Cool for 10 minutes. Stir in evaporated milk. Serve warm over pie.