Carrot Pudding(A Steamed Pudding)

• 1 3/4 c. grated carrots (finely grated)
• 1 3/4 c. raw potatoes, finely grated
• 1 1/4 c. ground suet
• 1 3/4 c. raisins and/or dates
• 1 3/4 tsp. soda
• 1 1/4 tsp. salt
• 1 3/4 c. brown sugar
• 1 3/4 tsp. vanilla
• 1 3/4 tsp. cinnamon
• 1 3/4 tsp. nutmeg
• 1 1/4 tsp. cloves
• 1/2 tsp. allspice
• 1/2 tsp. ginger
• 1 3/4 c. flour

1. Grind the carrots and potatoes and place in mixer bowl. Sprinkle soda over carrots and potatoes.
2. Add rest of ingredients and mix well.
3. Place mixture into 5 chunky soup (Campbell's) cans about 2/3 full.
4. Place a double square of aluminum foil over the top of the can and twist edges to hold or place an elastic band over the foil to secure.
5. Place in a large tall kettle on a rack. Pour hot water into the pan so that it comes up to about 3/4 of the cans. Bring water to a boil and then simmer about 1 hour. Test if done when toothpick inserted in middle of can comes out clean. Time may vary with size of kettle.
6. I use an 8-quart Revere Ware soup kettle. Be sure the cans cannot tip over.

carrots, potatoes, ground suet, raisins, soda, salt, brown sugar, vanilla, cinnamon, nutmeg, cloves, allspice, ginger, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=585244 (may not work)