Returning now to carrot puddings….
Three summers ago (2008), we whipped up several puddings,
both boiled and baked, during a session of my annual Fireside
Feasts historic cooking program out at Brooklyn’s Wyckoff
Farmhouse Museum. Among those was, yep, you guessed it,
a carrot pudding. HUZZAH!
Yum. Lookin’ tasty! (It most definitely was.) And what receipt did
I use for this one? Stay tuned.