A desert pudding, see also the savoury accompaniment version at Carrot Pudding
Original Receipt from the 'Leeds Intelligencer' - Saturday 06 May 1843
Carrot Pudding. — Half a pound of flour, half a pound of suet, chopped very small, half a pound of currants, the same of raisins, and half a pound of grated carrot. These ingredients to be well mixed up together, without any liquid tied up tight in a cloth and boiled five hours. A little grated lemon peel improves the flavour, and sweet sauce is an agreeable addition. That the proof of the pudding is in the eating every one knows, and wherever tlie carrot pudding has been tried it has become a favourite, and generally preferred to those plum puddings which are made with eggs, milk, and sugar.— The Magazine of Domestic Economy. &c.for April.
See more carrot pies, puddings and other Carrot Dishes
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