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Lincolnshire Carrot Pudding

Puddings

Approximately equal quantities of raisins, currants, grated potato, grated carrots, brown sugar and breadcrumbs with sweet spices and egg, steamed.

A dish by this name is known to have been served at the Mayor of Lincoln's Banquet (Lincolnshire Chronicle - Friday 28 September 1855, p8)


Original Receipt from Winteringham Village Recipes at www.recipes.winteringham.info

LINCOLNSHIRE CARROT PUDDING
by Christine Hammond
A good light Lincolnshire alternative to traditional Christmas Pudding.

4 ozs of all the following ingredients:
Plain flour
Suet,
Raisins
Currants
Grated potato
Grated carrot
Demerara Sugar
Fine breadcrumbs
Also
½ teaspoon bicarbonate of soda
1 tsp mixed spice
1 oz g chopped glace cherries
1 large egg (beaten)

Mix together flour, soda and mixed spice. Add all other dry ingredients and mix well together.
Add the egg and bind well together. (If necessary add a little milk)
Put into a large greased pudding basin, leaving room at the top for the mixture to expand.
Cover with grease proof paper and tie with string.
Steam for 3 hours
Lovely served with loads of custard or cream but especially good with brandy sauce.



See more carrot pies, puddings and other Carrot Dishes


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