125 ml (1/2 cup) butter or margarine
250 ml (1 cup) sugar
250 ml (1 cup) carrots, grated
250 ml (1 cup) raisins
5 ml (1 teaspoon) cinnamon
5 ml (1 teaspoon) nutmeg
5 ml (1 teaspoon) cloves
250 ml (1 cup) nuts, chopped
250 ml (1 cup) potatoes, grated
5 ml (1 teaspoon) baking soda
250 ml (1 cup) whole wheat flour
LEMON SAUCE
250 ml (1 cup) sugar
15 ml (1 tablespoon) cornstarch
1 egg, beaten
250 ml (1 cup) boiling water
1 juice of lemon 1
grated rind of lemon
15 ml (1 tablespoon) butter or margarine
Cream butter and sugar until light and fluffy. Stir in remaining ingredients. Note: baking soda should be mixed in with potatoes. Pour into oiled pudding mold and cover tightly with lid or aluminum foil. Set on rack in a large kettle. Add boiling water to kettle until water is three-quarters of the way up side of mold. Put a tight fitting lid on kettle and steam for 3 hours over low heat. Add water if necessary to keep water level constant.
To test for doneness, remove the mold’s cover and lightly press the centre of the pudding. The pudding should be firm and springy. If not, recover as before and steam until top tests done. When cooking time is completed, invert the pudding onto a plate and cover with plastic wrap until ready to serve.
LEMON SAUCE
In a small saucepan; mix together sugar, cornstarch and egg until smooth. Add boiling water, bring to a boil again, stirring constantly. Remove from heat; stir in juice and grated rind. Add butter and stir until melted. Serve warm on top of pudding.
Serves 12