Instructions: 1. Chop the carrots and boil until quite soft. Drain and puree 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 puree, 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/375 F/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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