Ingredients1 cup (250 mL) raw grated carrot
1 cup (250 mL) raw grated potato
1 cup (250 mL) suet
1 cup (250 mL) seedless raisins
1 cup (250 mL) currants
3 tablespoons (45 mL) shredded peel
Juice and zest of 1 lemon
1 cup (250 mL) packed brown sugar
¼ cup (50 mL) molasses
1½ cups all-purpose flour
1 teaspoon (5 mL) baking soda
½ teaspoon (2 mL) salt
½ teaspoon (2 mL) ground cinnamon
¼ teaspoon (1 mL) grated nutmeg
¼ teaspoon (1 mL) ground cloves
¼ teaspoon (1 mL) ground allspice
¾ cup (175 mL) granulated sugar
1½ tablespoons (22 mL) cornstarch
¼ teaspoon (1 mL) salt
1¾ cups (425 mL) water
1 teaspoon (5 mL) lemon rind
1 tablespoon (15 mL) lemon juice
1 tablespoon (15 mL) butter
In a medium bowl, combine carrot, potato, suet, raisins, currants, peel, lemon juice and rind. Set aside.
In a large bowl, beat egg; add sugar and molasses, mixing well. Add carrot, potato and fruit mixture. In a separate bowl sift dry ingredients together and add to first mixture.
Pour into a greased 6 cup (1.5 L) pudding bowl. Cover with greased brown paper or tin foil. Tie cover in place. Place bowl in steamer and add water to come half way up the bowl.
Steam for 4 hours. Serve hot with lemon sauce. Makes 8 to 10 servings.
Variation: Substitute 1 cup (250 mL) margarine for suet-place it in the freezer for 30 minutes before shredding it into the mix.
In a saucepan, combine sugar, cornstarch, salt and water. Bring to a boil, reduce heat and let bubble gently for about 15 minutes. Just before serving add lemon rind, juice and butter. Makes about 2 cups (500 mL) sauce.