This recipe comes from a 1942 cookery book. The pudding is bulked out by the use of grated carrot, which should keep it moist.
1lb. wholewheat flour
1lb brown breadcrumbs
1 teaspoon lemon substitute*
3 made-up eggs
I teaspoon spice
4ozs grated raw carrots
6ozs currants or chopped dates
3ozs mixed peel or stoned and chopped prunes
* Lemon substitute? Citrus fruit was in very short supply during the war and immediately after. What was imported was distributed to hospitals etc. White vinegar was used where small amounts are called for in a recipe or you could use a small amount of citric acid dissolved in some water.
Grate butter into flour, clean currants and pick over all fruit. Chop peel, put all dry ingredients and carrots into mixing bowl. Mix well, add well-beaten eggs and enough milk to moisten the whole. Put into well-greased basins, and cover with a cheesecloth tied around the rim.
Steam for eight or nine hours.