Carrot Pudding

—Janice Craighead

• 1 tsp. butter or margarine
• 1 cup brown sugar (firmly packed)
• 1 egg
• 1 cup grated (or ground) carrots
• 1 cup ground raw potato
• 1 cup raisins
• 1 cup flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. nutmeg
• 1 tsp. ginger

Cream butter and sugar. Beat in egg until well blended. Stir in carrots, potato, and raisins. Sift flour, baking powder, baking soda, and spices. Stir into carrot mixture until well blended. Place in top of double boiler and steam for 3 hours. Serve hot with prepared hard sauce or make your own.

Hard sauce:

• 1/2 cup butter (not margarine)
• 3/4 tsp. vanilla
• 1 1/2 cups powdered sugar

Hard sauce: Cream butter and vanilla, beat in sugar gradually, and mix well. Should be very stiff–if too runny, add more sugar. Chill until cold.