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Carrot Pudding Recipe
Candied Carrots Below (click)
Carrot Pudding
In Victorian times, the upper classes would often eat very grand, fattening dishes. However, very few people were well-off, and the food eaten by the masses was often very simple, and cheap. Carrot pudding is a dish belonging to the latter food genre.
Ingredients
• One large carrot
• Approximately one tablespoon biscuit powder
• Three or four sweet biscuits
• Four egg yolks
• Two egg whites
• 570ml3 cream, either raw or scalded
• A few teaspoons ratafia (an alcoholic beverage, beware! - brandy will do!)
• A quarter of a nutmeg
• 60g sugar
Method
1. Boil the large carrot until tender, and then mash it in a mortar.
2. When the carrot is suitably mashed5, add the remaining ingredients, and stir the mixture together.
3. Bake all the ingredients in a shallow dish.
Times vary wildly for Victorian dishes, but 45 minutes at 180°C should do it.
Candied carrots taste nice on their own, but can also be served as a side dish with many savoury meals. The idea of adding golden syrup to carrots, and then eating them as part of a main course may seem a little strange, but the Victorians did it.
Ingredients
• 500g carrots
• Two tablespoons golden syrup
• Salt (pinch)
• Two tablespoons butter
• Chopped mint or parsley
Method
1. Slice the carrots length-wise, and then boil them in salt water until nice and tender, and then drain.
2. In a separate pan, melt the syrup and butter together.
3. Add the carrots to the syrup and butter, and cook for 10 minutes.
4. Sprinkle some chopped mint or parsley over the top, and serve. A tablespoon of cream may also be added, according to personal preference.
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