Carrot Cake Pudding

Course: dessert Skill level: easy Serves: 6

2 tbs golden syrup

110 g (4 oz) wholemeal self-raising flour

50 g (2 oz) light brown sugar

50 g (2 oz) carrot, peeled and grated

50 g (2 oz) walnut pieces, chopped finely

50 g (2 oz) sultanas

50 g (2 oz) vegetable suet

1 tsp mixed spice

1 medium egg, beaten

4 tbs milk

1 Grease a 750 ml (1¼ pt) pudding basin and spoon in the syrup.

2 Put the flour in a mixing bowl and stir in the sugar, carrot, nuts, sultanas, suet and spice. Mix in egg and milk, then spoon into the basin and smooth the top.

3 Cover with a circle of baking paper, then cover with a sheet of foil, pleated in the centre and secured with string.

4 Half-fill a large saucepan with water and bring to the boil.

5 Place the basin in a steamer over the saucepan of boiling water and cover. Alternatively, stand the basin on a trivet in a large saucepan and add boiling water to come halfway up the sides of the basin.

6 Cover tightly with a lid and steam for about 1¼ hours, topping up water as required, until the pudding is risen and firm to touch – a skewer inserted into centre should come out clean.