Mrs Beetons Puddings and Desserts Revisited
Baked or Boiled Carrot Pudding
340g (12oz) Carrot
225g (8oz) Breadcrumbs
110g (4oz) Suet
110g (4oz) Stoned Raisins
110g (4oz) Currants
85g (3oz) Sugar
3 Eggs, Milk
¼ Nutmeg
Boil the carrots until tender enough to mash to a pulp.
Add the remaining ingredients and moisten with enough milk to make the pudding the consistency of a thick batter.
If to be boiled, put the mixture into a buttered basin, tie it down with a cloth and boil for 2½ hours.
If to be baked, put it into a pie dish and bake for nearly an hour.
Turn it out of the dish, dust with caster sugar and serve.
Time: 2½ hours to boil. 1 hour to bake.
Sufficient for 5 or 6 persons.
Seasonable from September to March.
BAKED or BOILED CARROT PUDDING
1259. INGREDIENTS - 1/2 lb. of bread crumbs, 4 oz. of suet, 1/4 lb. of stoned raisins, 3/4 lb. of carrot, 1/4 lb. of currants, 3 oz. of sugar, 3 eggs, milk, 1/4 nutmeg.
Mode - Boil the carrots until tender enough to mash to a pulp; add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter. If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2-1/2 hours: if to be baked, put it into a pie-dish, and bake for nearly an hour; turn it out of the dish, strew sifted sugar over it, and serve.
Time - 2-1/2 hours to boil; 1 hour to bake.
Average cost, 1s. 2d.
Sufficient for 5 or 6 persons.
Seasonable from September to March.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved