Christmas Carrot Pudding
1 cup grated carrot
1 ¼ cup soft bread crumbs
1 cup currants
¾ cup finely chopped suet
½ tsp. baking soda
1/8 tsp. nutmeg
½ cup flour
1 cup grated potato
1 cup raisins
1 cup brown sugar
2 tbsp. sour milk
2 tsp. cinnamon
½ tsp. allspice
Rum Sauce
1 cup light brown sugar, firmly packed
¼ cup half and half
2 tbsp butter
2 tbsp light corn syrup
1 tbsp rum or rum extract
I have made this for my brother and his family and my friends. It has been passed down from my Grandmother. It’s delicious.
Mix thoroughly in the order given in a mixing bowl. Then put into a well greased mold (or rounded bowl); cover tightly with aluminum foil. Steam 3 hours in a steamer or on a rack in a deep pot of boiling water. Water level should be lower than the pudding. Cover tightly and keep the water boiling gently to ensure plenty of steam. Replenish if necessary. Steam again to warm when ready to serve. Serve with rum sauce, delicious.
Rum Sauce
Place all ingredients in heavy saucepan over medium heat and cook just until boiling, stirring continuously. Serve warm. Refrigerate remaining sauce; it will keep two weeks in the refrigerator. Reheat before serving.
Makes 1 cup.