Mrs Beeton’s baked or boiled carrot pudding

 

Ingredients

• ½ lb breadcrumbs
• 4oz suet
• ¼ lb raisins
• ¾ lb carrot
• ¼ lb currants
• 3oz sugar
• 3 eggs
• milk
• ¼ nutmeg, grated

Method

Boil carrots till tender and mash to a pulp. Add the other ingredients and moisten with enough milk to make a thick batter. Bake in the oven for 1 hour or boil for 2 ½ hours. Costs 1s 2d (circa 1860!). Then strew* sifted sugar over it.

* original 19^th century description.

Anne Holland