Plum Pudding II

Ingredients

• 1/4 pound Wheat flour (all-purpose or maida) (Approx. 1 cup. Originally 'first number wheat flour'.)
• 1/4 pound Brown sugar (Approx. 1/2 cup packed. Originally 'red refined sugar'.)
• 1/4 pound Butter (Approx. 1/2 cup. Softened.)
• 1/4 pound Carrots (Boiled and mashed smooth.)
• 1/4 pound Potatoes (Boiled and mashed smooth.)
• 1/4 pound Currants (Dried currants (approx. 3/4 cup).)
• 1/4 pound Raisins (Approx. 3/4 cup.)
• 1/4 pound Jaggery (Approx. 1/2 cup. Grated or chopped.)
• 3 ounces Candied orange peel (Originally '7 tolas'. Finely chopped.)
• 2 cups Milk (Originally '1 Sher'. Use as needed to form a batter.)
• 4 whole Eggs
• 1 whole Nutmeg (Grated.)
• 2 tablespoons Butter (For greasing the mold.)

Instructions

1. 1Clean, wash, and dry the currants and raisins thoroughly. Remove any stems or seeds. Boil and mash the carrots and potatoes until smooth. Grate the nutmeg.
2. 2Crush the jaggery and dissolve it into the milk. Strain the mixture to remove any impurities. Mix the mashed carrots and potatoes into this sweetened milk until well combined.
3. 3In a separate bowl, beat the eggs thoroughly with a fork until frothy. Add the beaten eggs, flour, brown sugar, butter, currants, raisins, candied peel, and grated nutmeg to the milk and vegetable mixture. Mix everything together thoroughly.
4. 4Cover the mixture and let it rest for 4 to 6 hours to allow the flavors to meld and the flour to absorb the liquid.
5. 5Generously grease a pudding mold or heat-proof vessel with butter. Pour the mixture into the mold. Cover the top with a clean cloth that has been dipped in water and floured. Tie it securely. Steam or boil the pudding for about 4 hours, or until it is firm and set.
6. 6Once cooked, unmold the pudding carefully. Serve warm on its own, or with Plum Pudding Sauce or a sweet dessert sauce.