Carrot Pudding and Brown Sugar Sauce
 

Carrot Pudding

1 cup grated carrots
1 cup grated potatoes
1 cup ground suet
1 cup granulated sugar
3/4 cup raisins
1/4 cup currants
1-1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice

Measure ingredients into large bowl in order given. Stir together well.
Packed into greased 10 cup pudding pan, or use sealer jars, vegetable or
juice cans or even a bowl, filling 2/3 full. Cover with foil. Secure with
string. Steam for at least 3 hours. Serve with Brown Sugar Sauce. Ice
cream makes a good addition. Hard Sauce my be used instead. Serves 15.



Brown Sugar Sauce

1 cup brown sugar, packed
1/4 cup all purpose flour
1/2 teaspoon salt
2 cups water
1 teaspoon vanilla

Mix sugar, flour and salt together well in medium saucepan. This enables
water to be mixed in with no lumps. Stir in water and vanilla. Heat,
stirring, over medium heat until it boils and thickens. Makes about 2-1/2
cups. Serve over steamed and cottage puddings.

Chocolate Pudding Sauce: Mix in 1-1/2 Tablespoons cocoa with sugar
mixture. Serve over chocolate cake.

Vanilla Pudding Sauce: Use granulated sugar instead of brown.

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