WWII Plum Pudding Recipe

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WWII Plum Pudding Recipe
by Esther

 This is a perfect wartime substitute for christmas pudding or any other type of desert.  Like many World War II recipes this one uses less sugar and simmer our luxury items than normal, apparently still tasting the same!
Ingredients:
8oz (250g) grated raw  potato
6oz (200g) grated raw carrot


4oz (125g) plain flour


1 teaspoon salt
2-4 oz (60-120g) sugar


1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg


1 teaspoon ground cinnamon
10-12 oz (300-350) mixed dried fruit
3oz (90g) melted dripping or margarine
WASH YOUR HANDS FOR HYGIENE PURPOSES!!!
Instructions:
  1. Grate and prepare all of the  vegetable.
  2. Mix all of the dry ingredients together, add the fruit and vegetables and, lastly, add the melted dripping.
  3. Put into a greased dish, (2 pint [1 liter]) size and cover with grease paper or a lid.
  4. Steam for three to four hours
Note: This keeps for two to three days.

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