Home › Hot Desserts › Carrot Pudding No. 2

Carrot Pudding No. 2

4 ounces of carrots 4 ounces of cake crumbs 1 breakfast cup of milk 2 ounces of sugar 1/2 ounce candied peel or crystallized cherries 1/2 wineglass sherry Boil the carrots until tender, drain, and pass through a sieve; add the cake crumbs--any stale pieces of plain cake may be used. Boil the milk with the sugar, pour over the cake crumbs and carrot; mix well; add the sherry. Bake in a well-buttered pie dish for half an hour. Garnish the top with candied peel or cherries before putting into oven.