Make Carrot Pudding

This recipe is a modernised version of a recipe for carrot pudding, dated 1877.

Ingredients

 * 3/4 cup all-purpose/plain flour
 * 1/2 teaspoon baking powder
 * 3/4 teaspoon salt
 * 3/4 teaspoon cinnamon
 * 1/4 teaspoon allspice
 * 3/4 cup raisins
 * 3/4 cup currants
 * 1/3 cup butter or margarine
 * 1/3 cup lightly-packed brown sugar
 * 1/2 teaspoon baking soda
 * 1 well-beaten egg
 * 3/4 cup grated raw carrot
 * 3/4 cup grated raw potato
 * 3/4 cup soft breadcrumbs

Steps

 * 1)  Blend or sift together the flour, baking powder, salt, cinnamon, and allspice.
 * 2)  Stir in the raisins and currants. Combine well to coat the fruit. Set aside.
 * 3) Cream together the butter or margarine and sugar in a separate bowl.
 * 4) Dissolve the baking soda in the well-beaten egg. Gradually add to the creamed mixture.
 * 5) Stir in the grated carrot, potato and soft breadcrumbs.
 * 6) Add to the fruit mixture and combine thoroughly.
 * 7)  Turn batter into a well-greased 1-quart mould. Cover with aluminum foil and tie in place.
 * 8)  Steam for 2 1/2 hours, then uncover and place in a pre-heated 350ºF/180ºC oven for 10 minutes.
 * 9) Re-cover and store in refrigerator. To reheat, steam for about 1 hour.
 * 10)  Serve hot, with lemon sauce or other suitable sauce.

Things You'll Need

 * 2 mixing bowls
 * Mixing spoon
 * 1 quart pudding mould
 * Kitchen foil
 * String

Sources and Citations

 * Original source of recipe, Victoriana, Dessert Recipes. Shared under a Creative Commons Attribution-Share Alike 2.5 License. Original Source: The Purity Cookbook.