Grandma’s English Recipes

2 cups breadcrumbs
4 tablespoons suet
4 tablespoons raisins
3/4 medium carrots
4 tablespoons currants
3 tablespoons sugar
3 eggs
milk
nutmeg

Boil carrots until tender enough to mash to a pulp.
Add the remaining ingredients and moisten with sufficient milk to make a thick batter.
If the pudding is to be boiled put the mixture into a greased basin, tie down with a cloth and boil for 2 1/2 hours.
If to be baked, put it into a pie dish and bake for about 1 hour.
Turn out on a dish and dredge with caster sugar.