Baked or Boiled Carrot Pudding

Ingredients

• 1/2 lb bread crumbs
• 4 oz suet
• 1/4 lb stoned raisins
• 3/4 lb carrot
• 1/4 lb currants
• 3 oz sugar
• 3 eggs
• milk
• 1/4 nutmeg

Instructions

1. Boil the carrots until tender enough to mash to a pulp;
2. add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter.
3. 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;
4. turn it out of the dish, strew sifted sugar over it, and serve.