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.
CARROTS, says Liebig, contain the same kind of sugar as the juice of the sugar-cane.
ROYAL COBURG PUDDING.
1260. INGREDIENTS.—1 pint of new milk, 6 oz. of flour, 6 oz. of sugar, 6 oz. of butter, 6 oz. of currants, 6 eggs, brandy and grated nutmeg to taste.
Mode.—Mix the flour to a smooth batter with the milk, add the remaining ingredients gradually, and when well mixed, put it into four basins or moulds half full; bake for 3/4 hour, turn the puddings out on a dish, and serve with wine sauce.
Time.—3/4 hour. Average cost, 1s. 9d.
Sufficient for 7 or 8 persons. Seasonable at any time.