from Barbara makes up a one pound coffee tin

1 cup grated carrot

1 cup grated potato

1 cup flour

1 cup sugar

3/4 cup raisins

1/2 cup currants

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 tsp. soda

1/2 cup butter or shortening

Grate the carrots and potatoes and set aside. Cream the butter, add the sugar and blend well. Add the carrots and 1/2 cup of the potato, mix well. Sprinkle the fruits with flour and add to the first mixture. Add the flour and the spices, sifted together. Dissolve the soda in the remaining 1/2 cup of potato and add it last. Mix lightly together. Pour into buttered, sugared moulds. Tie down two layers of aluminium foil with wet string, steam for 3 hours. The water must be boiling when the pudding is put in. Place on a rack so that the steam can get all around.Alternatively you can use a pressure cooker. Tie on the foil, place the pudding on a rack, close cover and steam for one half hour WITHOUT the pressure gauge. Then add the pressure gauge set for 5 pounds and steam for one hour.

NOTE: Dorothy, Barb’s sister,  steams at 10 pounds pressure for 50 minutes in wide mouthed quart jars filled 2/3 full. Can also do in the crock-pot.