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Carrot Pudding, Baked or Boiled

Boil some large carrots till they are tender, pass them through a sieve, and mix one pound of the pulp with half a pound of finely-grated bread-crumbs, six ounces of finely-shredded suet, and a quarter of a pound each of stoned raisins, washed currants, and brown sugar. Mix these ingredients well together, and add a little grated nutmeg, a large pinch of salt, and three eggs well beaten, together with as much new milk as will make a thick batter. If baked, put the mixture into a buttered pie-dish, and bake it in a moderate oven; if boiled, put it in a well-oiled mould, tie it in a cloth, and boil or steam it. Serve with sweet sauce. Time to bake, one hour and a half; to boil, three hours. Sufficient for six persons. Probable cost, 1s. 4d.