Portman Pudding

I experimented with a Portman Pudding (part of the wartime promotion of carrots in sweet dishes), which is made with 2oz fat, 4oz flour and 2 tablespoons of sugar... eked out with 4oz grated potato and 4oz carrot! Not all that economical given that it also requires "half a cup of sultanas and raisins" (I wonder what it would be like without?), but it was very tasty and filling. Generous for three, probably a little mean for four -- very luxurious when served with jam sauce (which I was using in order to economise on milk as well, given that I have rather more of the former than the latter!)

Interestingly, it was the first steamed pudding I've made which rose enough to require the pleat in the covering. I imagine it would make an acceptable substitute for Christmas pudding, which it does oddly resemble. (In fact I have a wartime recipe for 'Christmas pudding without eggs' which also uses equal quantities of flour, potato and carrot, though it adds breadcrumbs and a much higher proportion of sugar and dried fruit.)