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Carrot Pudding No. 1

12 ounces of carrots 8 ounces bread crumbs grated 2 1/2 ounces butter 3 ounces currants A little grated nutmeg 3 ounces sultanas 1 1/2 ounces sugar Cook the carrots thoroughly; then grate or pass through a sieve. Chop up the butter, pass the bread crumbs through a sieve; pick over currants and sultanas, mix all together with the sugar and nutmeg. Add a little milk if not moist enough. Put into a well greased mold, and steam four hours.