Carrot and Sultana Pudding – Recipe No 125


1940scarrotsultanapudding

This was just lovely and worth the effort. I steamed it in pudding basin looking breakfast bowl in a normal saucepan with a lid on. I used some muslin in the greased bowl and plopped the mixture in then tied it over the top. I’m sure using some other materials like parchment paper and foil would work well too.

I made a lovely simple lemon sauce (from a wartime cook book) to pour over the top and I’ll post that recipe soon

Carrot and Sultana Pudding

  • 6 tablespoons(UK size) self raising flour (or plain with 1/2 teaspoon of bicarbonate of soda)
  • 1 carrot (grated)
  • 1 tablespoon sugar
  • 3 tablespoons of sultanas
  • pinch of salt
  • 2 ozs chopped suet or hard fat (I used margarine and it was fine)
  • milk to mix
  • pinch of spice cinnamon and nutmeg

Mix all the dry ingredients thoroughly. Add the rest of the ingredients and the milk, mixing to a dropping consistency. Pour into a well-greased pudding bowl and steam 1 ½ to 2 hours.

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6 thoughts on “Carrot and Sultana Pudding – Recipe No 125

  1. have tried it and dumplings using half the amount of suet with either breadcrumbs or grated potato in its place. Was an old trick used by those ever so skilful war time cooks. I have the greatest respect for those ladies who coped with so much and still managed to put a swipe of red lipstick on and it was considered their duty to look well turned out.

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  2. This looks lovely and I look forward to the recipe for lemon sauce. I’ve seen a wartime method of steam cooking an entire meal together in one pot so that the use of fuel over 2 and1/2 hours isn’t profligate. Have you ever tried that or have you seen descriptions of this sort of cooking? Because I would think the only difficulty would be to time the separate components correctly. I’ve also seen it done at campsites, where you put a single pot on the fire to make a soup or stew and have the pudding on top acting almost as a lid.

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