Mom's Holiday Carrot Pudding
2 cups grated carrots
1 cup of suet
1 cup raisins
1 cup glace cherries
3/4 cup packed brown sugar
1/4 cup molasses
2 cups all purpose flour, sifted
1 tsp baking soda
1tsp cinnamon
1/2 tsp each, nutmeg & cloves
pinch of salt
In a large bowl combine carrots, suet, raisins and fruit. Stir in sugar and molasses.Sift together flour, baking soda, salt and spices. Beat into bowl well with wooden spoon until moistened, it will appear crumbly at first. Spoon into a greased Crisco tin and steam 2 & 1/2 hours. Cover top of can with fine mesh cloth,( I presume she meant cheese cloth) to prevent water from dripping onto the top of the pudding.
Serve with brown sugar and lemon sauce, or caramel or rum sauce.
My sister has made it using margarine, if I made it it would be with butter.
I don't know if you can find Crisco in cans anymore.
