Steamed Carrot Pudding

Directions

MAKE PUDDING: Mix the dry ingredients and set them aside.

Grease completely three large (25-oz) tin cans, such as the kind used for tomato puree.

Do NOT use the plastic-lined variety.

Alternatively, grease one large steaming mold, with a hole in the center.

Add the potatoes.

Mix well. Then, in turn, add the baking soda, the carrots, the bread crumbs and the shortening, making sure that you mix well after adding each ingredient.

This matters, so do it! You may have to get some help from King Kong to blend adequately after adding the shortening.

Add, in sequence, the brown sugar, the beaten egg, the lemon extract and the vanilla, mixing well after each addition.

Now, add the dry ingredients mixture, a bit at a time.

The mixture will be extremely thick and very difficult to mix.

Add the walnuts and the raisins. Mix them in.

Push the mixture into the tins, with each about ¾ full, or a little more.

Seal the tins with aluminum foil and use a rubber band to hold the foil on (the pudding should not be exposed directly to the steam).

Steam 1½ to 2 hours, (until the pudding seems uniform; you can’t overcook it, so err on the long side) and cool if you’re not going to serve it right now.

Make the sauce by combining all of the sauce ingredients in a small saucepan and heating until it bubbles and all ingredients are dissolved.

To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot.

Serve with sauce if you like.

*For an extra kick, add some rum to the sauce.

• This stuff keeps in the fridge for about 1 month as long as you don’t let it dry out.