Recipe For Making Carrot Pudding
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 647 of 825.
(Ellen M. Chandler)
1 pound of carrots. 1/2 pound of currants. 1 pound of suet. 1 teaspoonful of ground cinnamon. 1 cup of sugar. 1 teaspoonful of nutmeg. 1 1/2 cups of flour. 1/2 teaspoonful of ground cloves. 1 teaspoonful of salt. 2 teaspoonfuls of baking-powder. 1/2 pound of raisins.
Weigh the carrots, after peeling and grating. Mix the suet, chopped fine, with the fruit, and then with carrots; then add the baking-powder, spices, and flour, sifted together. Steam in a mould three hours and a half. Serve with a wine sauce.