Lincolnshire carrot pudding
A pudding by this name is known to have been served at the Mayor of Lincoln’s Banquet (Lincolnshire Chronicle, Friday 28 September 1855). Like many other pudding recipes containing fruit and suet, it is similar to a traditional Christmas pudding, the addition of potatoes and carrots leading to a satisfyingly moist version. If you want make it for Christmas just add 100ml of brandy.
Preparation method
Grease the pudding basin with butter and place a buttered disc of baking paper in the bottom of the basin. This is to ensure the top of your pudding won’t stick when you turn it out.
Sift the flour, bicarbonate of soda and mixed spice into the large mixing bowl.
Add all the other ingredients except the egg and mix thoroughly.
Add the egg and bind well. If the mixture is too stiff add a little milk to loosen it.
Place the mixture into the prepared pudding basin and cover with a disc of buttered baking paper.
Make a pleat in a piece of kitchen foil and cover the basin with it ensuring the pleat is placed in the centre of the basin. Secure the foil with string tied round the edge of the basin, ensuring you create a ‘handle’ with which you can remove the pudding from the hot water.
Place the pudding in a large-lidded saucepan and fill with boiling water two thirds up the sides of the pudding basin.
Cover the saucepan and steam for 3 hours making sure you check the level of the water and top up from the kettle if necessary.
Allow to cool slightly before removing from the pan and turning out onto a serving dish.
Tip: To make breadcrumbs, the best way is to place chunks of bread into a blender and whizz. You may need to turn the blender off occasionally and push the bread pieces down with a wooden spoon
For tips and step-by-step instructions, see my guide on making puddings using a basin or mould. 
