Carrot pudding | The Cook and the Curator
blogs.sydneylivingmuseums.com.au
Carrot pudding Ingredients - 350g carrots (peeled and trimmed) - 250g (4 cups) fresh breadcrumbs (made from 2-day-old white bread, crusts removed) - 120g
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Ingredients
- 350g carrots (peeled and trimmed)
- 250g (4 cups) fresh breadcrumbs (made from 2-day-old white bread, crusts removed)
- 120g butter (or suet), diced
- 100g sultanas
- 100g currants
- 80g (1/3 cup) white granulated sugar
- 3 eggs (beaten)
- 1/4 teaspoon ground nutmeg or ground cinnamon
- milk (optional)
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