Ingredients for Betty’s Plum & Carrot Pudding (Steamed Cake)
- 1 cup Mixed Fruit
- 3/4 cup Sugar *can be reduced to 1/2 cup
- 1/2 cup grated Carrot *You would need 1 medium Carrot
- 40 g (2 Australian tablespoons) Butter
- 1 cup Milk
- 1 teaspoon Mixed Spice *OR mix of Cinnamon, Nutmeg, Clove, etc
- 1 teaspoon Bi-Carb Soda
- *Note: I added 1 pinch Salt as well, but Salt was not included in the original recipe
- 1 cup Self-Raising Flour
Cooking Instructions for making Betty’s Plum & Carrot Pudding (Steamed Cake)
Place all ingredients except for Self-Raising Flour, that you will add at the end, in a saucepan, bring to the boil, then remove from the heat. Set aside and cool slightly.
Line the base and sides of a cake tin with baking paper. If you use a Pudding Mould, butter the inside very well.
When the mixture is slightly cooled, but it should be still warm, sift in Self-Raising Flour, and mix well. Pour into the prepared cake tin.
Heat the steamer with plenty of water. I used a large pot with a steaming rack. *Note: You can add boiling water while steaming.
Carefully place the cake tin into the steamer, cover with lid and cook for 40-50 minutes OR until cooked through. *Note: I recommend to wrap the lid with tea towel or large cloth, so that water won’t drip onto the cake. Make sure the tea towel won’t touch the cake.
*Note: The original recipe says you need to steam 2 & 1/2 hours.
Serve with Custard Sauce OR Cream.
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