Steamed Carrot Pudding

• 2 cups flour, all-purpose sifted and measured
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon cloves
• 1 1/2 teaspoons salt
• 2 teaspoons baking powder doubleacting
• 1 1/2 cups potatoes raw, grated, or ground
• 1 1/2 teaspoons baking soda
• 1 1/2 cups carrots grated, use medium blade
• 1 1/2 cups bread crumbs (dry, not toasted)
• 1 1/2 cups vegetable shortening
• 2 large eggs large, lilghtly beaten
• 1 1/2 cups brown sugar light or dark
• 1 1/2 teaspoons lemon extract
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups walnuts finely chopped, black walnuts are wonderful if you can get them
• 15 ounces raisins, seedless
• 1/4 cup water
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 18 teaspoon cornstarch well-divided
• 1 tablespoon butter

1. MAKE PUDDING: Mix the dry ingredients and set them aside.
2. Grease completely three large (25-oz) tin cans, such as the kind used for tomato puree.
3. Do NOT use the plastic-lined variety.
4. Alternatively, grease one large steaming mold, with a hole in the center.
5. Add the potatoes.
6. Mix well.
7. Then, in turn, add the baking soda, the carrots, the bread crumbs and the shortening, making sure that you mix well after adding each ingredient.
8. This matters, so do it!
9. You may have to get some help from King Kong to blend adequately after adding the shortening.
10. Add, in sequence, the brown sugar, the beaten egg, the lemon extract and the vanilla, mixing well after each addition.
11. Now, add the dry ingredients mixture, a bit at a time.
12. The mixture will be extremely thick and very difficult to mix.
13. Add the walnuts and the raisins.
14. Mix them in.
15. Push the mixture into the tins, with each about 3/4 full, or a little more.
16. Seal the tins with aluminum foil and use a rubber band to hold the foil on (the pudding should not be exposed directly to the steam).
17. Steam 1 1/2 to 2 hours, (until the pudding seems uniform; you can't overcook it, so err on the long side) and cool if you're not going to serve it right now.
18. Make the sauce by combining all of the sauce ingredients in a small saucepan and heating until it bubbles and all ingredients are dissolved.
19. To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot.
20. Serve with sauce if you like.
21. *For an extra kick, add some rum to the sauce.

flour, cinnamon, cloves, salt, baking powder doubleacting, potatoes, baking soda, carrots, bread crumbs, vegetable shortening, eggs, brown sugar, lemon, vanilla, walnuts, raisins, water, brown sugar, vanilla, lemon, cornstarch, butter

Taken from recipeland.com/recipe/v/steamed-carrot-pudding-34285 (may not work)