Hello, darlings!
Join the gaiety and celebrate International Carrot Day (Thursday 4th April 2019) with Miss Windsor!
In celebration of this incredibly “carrot-licious” day, and to commemorate (in advance) the 75th anniversary of the D-Day Landings, Miss Windsor presents Mrs Beeton’s Spicy Suet Carrot Pudding. A British, old-fashioned, truly scrumptious, suet pudding recipe, that appears frightfully Victorian yet surprisingly originates from the days of yore! Oh, and by the way, I added the spicy element to it – a generous smattering of mixed spice, ground ginger, and so on.
Although I’m a trifle early, I wish to dedicate this recipe in memory of the brave men, including my darling grandpa Larry (Royal Marine Commando) who on the 6th June 1944 participated in the D-Day Landings, thus finally freed Great Britain from the clutches of Nazi Germany.
“Miss Windsor, what the heck have carrots got to do with the D-Day Landings?” you shrill with immense intrigue! Well, there’s no direct connection, but suffice to say the courageous and healthful carrot also played an important role in winning the war, hence their culinary contribution helped to save the British people from starvation.
Without further ado, Miss Windsor will nourish your palate with a titbit or two about the history of the delightful Carrot Pudding, including the role of our trusty carrot in wartime Britain.
According to my resource: the jolly old Internet! Foods of England revealed that the history of the English pudding, including the carrot sort (I believe) tumbles back to the reign of King John of England (1199 to 1216).
You see, Mr Henry Carey, an English poet, playwright, and musician, wrote in 1726, A Learned Dissertation on Dumplings, a wonderful piece about how puddings derived from dumplings. I haven’t the foggiest idea why this man wrote about such a thing, but regardless of his reason, his content and findings are of great importance to the arena of food history.
Mr Carey wrote, The Roman’s, tho’ our Conquerors, found themselves much out-done in dumplings by our forefathers; the Roman dumplings were no more to compare to those made by the Britons. – hear, hear Mr Carey!
He also asserted, The British dumpling at that time, was a little better than what we call a “stone” dumpling, being nothing else but flour and water.
Mr Carey, a man of great discovery and knowledge scribed that every generation grew wiser and wiser, and so the dumpling naturally became a pudding. By such time, milk, butter, marrow, sugar, and plumbs (old English for raisins or any kind of dried fruit) were added to the basic ingredients, then eventually during the reign of our sovereign John, King of England, eggs were introduced to the mixture.
Darlings, what I’m about to divulge tickles me greatly, and no doubt you too! You see, Mr Carey proclaimed that the invention (addition) of eggs were merely accidental! – or, maybe a blunder of desirable consequence?
Thankfully, Mr Carey befriended an old chap, the greatest antiquary of the present age, known by the grand title of Mr Lawrence of Wilsden-Green, London. Mr Lawrence informed him of the remarkable moment in food history when eggs became a staple ingredient in the creation of puddings.
So, this aged, well let’s say mature and genteel fellow, recounted to Mr Carey the culinary tale of two or three eggs which having casually roll’d from off a shelf into a pudding which a good wife was making. She found herself under necessity either of throwing away her pudding, or letting the eggs remain, but concluding from the innocent quality of eggs, that they would do no hurt if they did no good!
Legend has it after the good wife picked out all the broken shell, she then created the pudding of all puddings. Thus, she was sent for to court to make puddings for King John, and ever since the English or British folks became world-famous for their beloved puddings and the consumption thereof.
Following the good wife’s demise, Mr Carey wrote, her son was taken into favour, and made King’s chief cook; and so great his fame for puddings, that he was called Jack Pudding all over the kingdom, tho’ in truth, his real name was John Brand.
Mr Carey also noted that King John was a mighty LOVER of PUDDING. Therefore, the illustrious Jack Pudding created many sorts of puddings purely for the delectation of His Majesty, such as Plain Pudding, Sausage Pudding, Plumb Pudding, Marrow Pudding, Flower Pudding, Oatmeal Pudding, Suet Pudding, including CARROT PUDDING!
Food for thought: although the ever so popular orange type of carrot wasn’t available in ye-olde England until the Elizabethan era (1558 to 1603) it is possible that the purple and yellow varieties were shipped over from Spain to King John’s royal kitchen. According to the Carrot Museum, carrot cultivation spread to Spain in the 1100s via the Middle East and North Africa.
Darlings, I must remark that the story about Jack Pudding and King John is far too long for my recipe introduction, so if you fancy reading more, please visit Foods of England, and do pop back once you’ve finished – toot sweet!
PHOTO CREDIT – CLICK HERE
Now, let’s revert our attention to the courageous carrot – much obliged! I’m proud to report that during WWII carrots played an important role in feeding the nation. The UK Ministry of Food encouraged the good folks of Britain to substitute rationed goods for carrots instead, therefore, the Agricultural Ministry increased the commercial production of this life-saving culinary asset.
Thank goodness the trusty carrot was particularly plentiful during wartime Britain, however, ingredients such as sugar, suet, flour, dried fruit, eggs (of course, one could depend on a pet chicken or the “reconstituted” type which came from America) were also available, although rationed. I dare say, as a once in a while treat, Mother or the cook of the house would’ve whipped up something of a similar nature to Mrs Beeton’s Spicy Suet Carrot Pudding.
Darlings, if you’re not too keen on the laborious task of steaming your pudding, then one suggests baking it instead. However, if you fancy having a go, Miss Windsor has come up with a bit of a time-saving solution: split the pudding mixture between two x 1-pint (570ml or 20 US fl oz) pudding basins, as this will cut down the steaming time considerably – only an hour or so, as opposed to three!
TIP: if your dinner party turns out to be a bit on the small side, thus you find yourself with left-over hunks of pudding, then just wrap them in foil and freeze until your next dinner engagement – voila!
Darlings, if you’re rather partial to the taste of wartime Great Britain, then why not have a go at recreating: MISS WINDSOR’S WARTIME MEATLESS FARMHOUSE PIE!
Miss Windsor x
ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT FOR PHOTO OF GRANPA LARRY
Mrs Beeton’s Spicy Suet Carrot Pudding!
Ingredients
- 340 g (2 & 1/4 cups) diced carrots
- 220 g (4 cups) white breadcrumbs
- 120 g (1 cup) beef or vegetable suet
- 120 g (just over 3/4 cup) white sugar
- 120 g (1 cup) dried raisins and sultanas
- 1 medium carrot – finely grated
- 3 small eggs – lightly beaten
- 1 heaped teaspoon – mixed spice
- 1 heaped teaspoon – ground ginger
- 1 heaped teaspoon – sweet cinnamon
- 1 heaped teaspoon – grated nutmeg
Instructions
Method
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If you fancy baking your pudding, then please pre-heat your oven 150*C / 130*C Fan / 300*F / gas mark 2 – Ta very muchly!
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Darlings, now it’s time to give your grubby little mitts a jolly good wash with Pears soap – the finest beauty product of Victorian England.
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Okey dokey, boil the diced carrots until tender, then with a wooden spoon rub through a fine sieve. Put to one side.
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Prepare the breadcrumbs and transfer to a large mixing bowl.
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With a wooden spoon merrily combine together the breadcrumbs and all the dry ingredients.
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Add the carrot pulp, lightly beaten eggs, and finely grated carrot. The mixture should appear nice and moist – Oh, I say!
To Bake
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Now, give your chosen vessel a good ol’ grease with butter, then carefully spoon in the mixture and place on the middle shelf for approximately 1 & 1/4 hours. All ovens vary, therefore, after approximately 1 hour & 5 minutes check with a skewer – if it comes out clean it’s ready, if not bake for further 10 minutes or so minutes.
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Serve immediately with a splash of custard or cream.
To Steam
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Place an old saucer onto the bottom of a large saucepan (this will prevent the basin from cracking) then fill with water, about half-way up the basin, and immediately put onto boil.
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Take two small pudding basins or an extra-large one, grease with butter and three-quarters fill with the mixture.
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Time to prepare the basins for steaming. Cut a large piece of greaseproof paper and foil. Place the foil piece on the kitchen counter followed by the greaseproof paper on top, and lightly grease with butter.
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Holding both pieces together, make a pleat in the centre, then gently place over the basin and mould it around the edges.
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Using a long piece of string, tightly wrap it around a few times under the “lip” of the basin and secure with a knot or two.
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Make a handle by threading the string from one side to the other. Repeat and secure.
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Trim off the excess paper/foil and tuck both layers under neatly, then place the basin into the saucepan and cover with the lid.
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Regularly top up with water, as you wouldn't want your “carrot-licious” pudding to boil dry!
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At the 1 hour mark (1-pint basin) or 2 & 3/4 hours (2-pint basin) check if they’re cooked. Insert a skewer through the foil/paper layer, and if it comes out clean it’s ready, if not keep steaming for a while longer!
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Serve hot with lashings of custard!
Hello, Miss Windsor!
This is fantastic. It looks lovely and delicious! Our mouths are already watering!
Feast on History x
Hello, darlings!
Thank you so much for you kind comment. It is indeed exceedingly easy to recreate and tastes utterly divine! My mouth is still watering…….maybe I should make another one?
Cheerio for now,
Miss Windsor X
Miss Windsor, I bet this is really nice (and I say that as a person who loves vegetables, with the notable exception of carrots!) 🥕🥕🥕
Enjoy!
My dear Pyrex Party Pixie!
First off, what an utterly cute and fabulous name you have!
Oh, yes, it’s frightfully NICE! You should give it a go, as you’ll be surprised how sublime this pudding tastes – not at all like eating a raw carrot!
Tally-ho for now,
Miss Windsor X
Amazing! We love the ties into history! Brilliant! We will get right on making this and I’m sure Adam will get right on to tasting it!
Hello, darlings!
Oh, I say! I’m chuffed to pieces that I’ve received TWO comments for ONE recipe – aren’t I a lucky girl!
Please do let me know how it turns out – I’m sure every bite will be to Adam’s liking!
Good day,
Miss Windsor X
how bout steaming in a pressure cooker? a rack on the bottoma bout 2 to 3 cups water place vessle covered and tied with foil then cooked, maybe tops a half hour?
Hello, darling!
My dear, whenever possible, Miss Windsor always following traditional cooking methods. However, if one wishes to recreate my recipe using a pressure cooker, then I will allow you to do so – just this once!
Enjoy! Please do let me know how it turns out.
Miss Windsor X
Miss Windsor!
Love this article and the history and the recipe and your grandfather’s photo. I sent you and invitation to join our Facebook group We Love Vintage Cookbooks because your recipes and blog are right up our alley. This past Christmas we were trying to figure out sugarplums. You provided the answer here!
Best wishes, Regina! X
Hello, darling!
Oh, my! you’ve really brightened up my day! I’m so glad you LOVE my article and my darling grandpa’s photo. I have applied to join your group – thank you so much for the invitation. Oh, and Miss Windsor is chuffed to pieces that she solved your ‘sugar plum’ culinary query.
Have a rather spiffing day!
Miss Windsor X
Omg….a credit to you for posting this fabulous tradition. We don’t see enough of these old recipes. Timeless and worth making.
How much flour is needed .?
Hello, Queenie!
What a splendid regal name you have!
Welcome to Miss Windsor’s Delectables.
My dear, no flour is required. You’ll find that a lot of these old-fashioned pudding recipes use breadcrumbs instead of flour.
Cheerio for now,
Miss Windsor X