Carrot Pudding No. 1

12 ounces of carrots 8 ounces bread crumbs grated 2 1/2 ounces butter

3 ounces currants

A little grated nutmeg

3 ounces sultanas

1 1/2 ounces sugar

Cook the carrots thoroughly; then grate or pass through a sieve. Chop up the butter, pass the bread crumbs through a sieve; pick over currants and sultanas, mix all together with the sugar and nutmeg. Add a little milk if not moist enough. Put into a well greased mold, and steam four hours.

Carrot Puddinu No. 2

4 ounces of carrots

4 ounces of cake crumbs

I breakfast cup of milk

2 ounces of sugar 1/2 ounce candied peel or crystallized cherries

1/2 wineglass sherry

Boil the carrots until tender, drain, and pass through a sieve; add the cake crumbs - any stale pieces of plain cake may be used. Boil the milk with the sugar, pour over the cake crumbs and carrot; mix well; add the sherry. Bake in a well-buttered pie dish for half an hour. Garnish the top with candied peel or cherries before putting into oven.