125 ml butter, softened 1/2 cup
250 ml brown sugar 1 cup
500 ml all purpose flour 2 cup
2 ml baking soda 1/2 tsp
2 ml cloves 1/2 tsp
2 ml nutmeg 1/2 tsp
2 ml cinnamon 1/2 tsp
250 ml carrot, grated 1 cup
250 ml currants 1/4 cup
125 ml raisins 1/2 cup
125 ml mixed candied peel 1/2 cup
125 ml apricot brandy 1/2 cup
HARD SAUCE
125 ml butter, softened 1/2 cup
375 ml brown sugar 1 1/2 cup
75 ml whipping cream 1/3 cup
5 ml vanilla 1 tsp
PUDDING: In a large bowl; cream butter and brown sugar, mix well. Sift together flour, baking soda and spices; blend into creamed mixture. Add remaining ingredients, mix well. Thoroughly grease a 1 quart (1 L) heat proof mold. Pack mixture into mold and cover with buttered lid or foil. Place mold in a pot with enough boiling water to come halfway up the side. Cover pot. Simmer 3 hours over low heat, add more boiling water as needed. Remove from pot, cool 15 minutes and unmold. To serve, steam pudding in mold for 1 hour. Serve warm. Top individual servings with hard sauce and enjoy.
HARD SAUCE: Cream butter. Gradually add brown sugar, beating until light and fluffy. Slowly add whipping cream and beat after each addition. Add vanilla and mix well. Shape into rosettes with a pastry tube or shape into a bar; chill and cut into squares. Chill and serve over hot carrot pudding.
Serves 10