Carrot and Sultana Pudding
Carrots give this light steamed pudding a wonderful golden colour.

12oz / 350g carrots peeled;
4oz / 125g margarine or butter;
3oz / 75g soft brown sugar;
2 free-range eggs
8oz / 250g fresh wholemeal breadcrumbs;
4oz / 125g sultanas 1/4tsp nutmeg

Chop the carrots and boil until quite soft. Drain and purée in a blender or food processor. Leave to cool. Cream the margarine and sugar until light and fluffy, then beat in the eggs one at a time. Mix in the cooked carrot purée, breadcrumbs, sultanas and spice.

Grease a 11/2 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.