Cream the margerine and sugar together, and stir in the grated carrot, syrup, fruit and the rest of the dry ingrediants.
Add milk to the mix to a fairly stiff consistancy.
Put the mixture into a greaded basin and steam for two hours.
This recipe is part of the Wartime recipe collection. The original recipes were published within The Kitchen Front (122 Wartime recipes broadcast by Frederick Grisewood, Mable Constandurous and others, specially selected by the Ministry of Food. My copy was originally published in 1942 and cost 6D.