1. Chop the carrots and boil until quite soft. Drain and pur?e 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 pur?e, breadcrumbs, sultanas and spice. 4. Grease a 1 1/2 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/375F/gas mark 5 for one hour. The end result will not be quite so light. NOTES : Carrots give this light steamed pudding a wonderful golden colour. Dare I suggest it as a useful alternative to Christmas pud?
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|Serving Size: 1 Serving (967g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1020 (39%)|
|Amt Per Serving||% DV|
|Total Fat 113.4g||151 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 40.1g|
|Polyunsanturated Fat 33.7g|
|Cholesterol 385.8mg||119 %|
|Sodium 2772.3mg||96 %|
|Potassium 2640.4mg||69 %|
|Total Carbohydrate 370.9g||109 %|
|Dietary Fiber 24g||96 %|
|Sugars, other 346.8g|
|Protein 48.5g||69 %|
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Calories per serving: 2636
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