Mix 1 cup of grated carrots, 1 cup of bread-crumbs, 1 cup of minced suet, 1 cup of currants, 1 cup of chopped raisins, 1 cup of flour, 1 cup of milk, 1 teaspoon of salt, ¼ of a teaspoon of soda. Steam 4 hours, the longer the better.
Serve with the following sauce: ¼ cup of butter, 1 cup of powdered sugar, ½ cup of cream, 2 tablespoons of sherry or 1 teaspoonful of vanilla. The butter must be worked soft before adding the sugar gradually, then the cream and flavouring, little by little, to prevent separating.
OLD ENGLISH PLUM PUDDING
Two lbs. raisins stoned, 2 lbs. currants, 1½ lbs. Sultanas, 1 lb. mixed peel chopped fine, 2 lbs. brown sugar, 2 lbs. breadcrumbs, 2 lbs. chopped suet, 1½ lemons grated with the juice, 4 ozs. chopped almonds blanched, 2 nutmegs grated, ½ teaspoon of mixed spice, ¼ teaspoon crushed clove, pinch of salt, 6 eggs whisked, ¼ pint (generous) brandy.
Mix all together thoroughly, boil 12 hours, the longer the better on the first day and 2 hours just before serving. This is the secret for making it black and light. This makes about 1 two-quart and 5 one-quart puddings. This recipe makes excellent plum cake, black and rich, by substituting flour for the crumbs and lard for the suet.
BANANA TRIFLE
Put thin slices of bread and butter into a glass dish, then cut 3 or 4 bananas into round slices and place them on the top of bread and butter. Make a pint of sweet custard well flavoured with Madeira and pour over. Beat stiff ½ pint of cream and put on top of the trifle when cold.