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 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.infoLINCOLNSHIRE 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 1/2 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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