Carrot Pudding Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup butter or margarine

25 g/1 oz/2 tbsp lard (shortening) or vegetable fat
175 g/6 oz/1.5 cups plain (all-purpose) flour
45 ml/3 tbsp water
50 g/2 oz carrots, grated
50 g/2 oz/1 cup fresh breadcrumbs

300 ml/0.5 pt/1.25 cups hot milk
50 g/2 oz/0.5 cup caster (superfine) sugar

Grated rind and juice of 1 lemon

25 g/1 oz/3 tbsp raisins, chopped

10 ml/2 tbsp mixed (apple-pie) spice

2 eggs, beaten

Method :

Rub the fats into the flour until the mixture resembles fine breadcrumbs, then mix to a pastry (paste) with the water. Roll out on a lightly floured surface and use to line a 20 cm/8 in pie dish. Mix together the remaining ingredients, pour into the pie dish and bake in a preheated oven at 190°C/375°F/gas mark 5 for 40 minutes until set.