A RECIPE.

Manawatu Standard, Volume LVII, Issue 158, 5 June 1937, Page 12

A RECIPE.

VICTORIA PUDDING

‘The quantities given here will make two fair-sized puddings.) Required.—One pound of potatoes, one pound of carrots, one pound of finely-chopped or shredded suet, one pound of flour, one pound of Demerara sugar, one pound of currants, half a pound of apples, a teaspoon of mixed pudding spice, two ounces of raisins. Peel and boil the potatoes, then mash them smoothly and put them in a large basin. Scrape and boil the carrots, chop them very finely and add them to the potatoes. Then add the finely chopped suet, the Hour, sugar and the currants, which must be well stalked and cleaned. Peel, core and chop the apples finely and add them also. Then put in the pudding spice, and finally the raisins stoned and chopped. Mix all these thoroughly together. Have ready some well buttered moulds, pack in tlie mixture closely, and cover them with floured cloths. Boil for at least three hours (tlie longer the better) and serve witli a sweet sauce.