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Last-Minute Carrot Pudding

This week our visitor attraction takes us to the Burgh of Ceres, 2 ½ miles by road from Cupar, in the Kingdom of Fife. The Fife Folk Museum, this year is the 40th anniversary of it’s funding, celebrates the domestic and working lives of the people of Fife. The diverse collections are housed in attractive listed buildings in the heart of the historic burgh. Artifacts include agricultural machinery, an extensive collection of weights and measures housed in the original 17th century Weigh House, beautiful textiles, including shawls and patchwork bedspreads costume and accessories, domestic pottery, paintings, furniture and craftmen’s tools, which tells us about daily life in rural Fife. All the items in this fascinating museum have been donated, and the museum was created by the dedication and generosity of local people. The Fife Folk Museum opens from April to September and the entry charge is very reasonable – Adults £2.50; Concessions £2.00 and Accompanied Bairns are granted FREE entry. Visit for more details.

If visiting Ceres don’t miss The Bannockburn Monument, overlooking the Bow Butts, which pays tribute to the men of Ceres who fought at Bannockburn in 1314. The monument was erected in 1914 to mark the 600th anniversary of the historic Scottish victory when Robert I, King of Scots, defeated the much larger army of King Edward II of England. On their return to Ceres the men held a Games to celebrate the magnificent victory, and that celebration has continued every year, in June, ever since. It now takes the form of the Ceres Highland Games and has the usual mix of piping, dancing, wrestling, cycling, running, and heavy events, with one great bonus – entrance is FREE for all spectators. Log on to for further information.

The exhibits in the Fife Folk Museum come from a when people didn’t nip into supermarkets for a ready-made meal but cooked for themselves. Last-Minute Carrot Pudding is an easily made and far better than anything that you can buy over the counter!

Last-Minute Carrot Pudding

Ingredients: 100 g (4 oz) plain flour; ½ tsp bicarbonate of soda; 1 tsp of mixed spice; 100 g (4 oz) each of suet, raisins, currants, breadcrumbs, and demerara sugar; 100 g (4 oz) each of potatoes and carrots, grated; 25 g (1 oz) glace cherries, chopped; 1 large egg

Method: Mix flour, bicarbonate of soda and spice together. Add all other ingredients except egg. Mix well. Add egg – the mix will bind together, but if it’s a little too stiff add a little milk as well. Pour into a large greased pudding basin, leaving space at the top as the mix will expand during cooking. Cover with a double layer of greaseproof paper and tie with string. Steam for three hours. Serve with custard or cream.

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