Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Lincolnshire Carrot Pudding
Puddings and Sweet Deserts

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


MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats