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| 1 1/2 Tasse | flour |
| 1 1/2 Tasse | brown sugar |
| 1 1/2 Tasse | Suet |
| 1 1/2 Tasse | raisins |
| 1 1/2 Tasse | currants |
| 1 1/2 Tasse | carrots grated |
| 1 1/2 Tasse | Potatoes grated |
| 1 1/2 Teelöffel | Baking soda |
| 1 1/2 Teelöffel | cinnamon |
| 1 Teelöffel | nutmeg |
| 1/4 Teelöffel | Cloves Hard Sauce |
| 1/3 Tasse | butter |
| 1 Tasse | Sugar (Powdered Or Granulated), Brown Or Maple |
| 1 Teelöffel | Vanilla; * See Note |
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* or a grating of lemon rind or nutmeg, or a sprinkle of powdered cinnamon.
Mix ingredients together. Fill pudding mold 2/3 full and steam 3-4 hours. Serve with hard sauce.
Hard Sauce: Cream the butter until very soft. Stir in the sugar and vanilla. Store in a cool place until ready for use. Cream or milk may be added with more sugar to make more sauce. This sauce may be used with a hot pudding of any kind.
fitting lid. You may use any heat-proof container which can be tightly covered and which will fit inside of a sauce pan. I didn't have a rack which would fit inside my pot so I used a couple of old butter knives (with metal handles). The handles were thicker than the blades so I pointed every other one in the opposite direction. It worked out fine.
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