1 c. sugar
1 1/2 c. water
1/2 c. currants
4 tbsp. shortening
1/2 c. brown sugar
1 egg
1 c. raw grated carrots
1/2 tsp. grated lemon rind
1 tbsp. lemon juice
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. each: salt, soda, cinnamon, cloves
1/2 c. chopped nuts

Heat to boiling; sugar, water and currants. In separate bowl, cream shortening and brown sugar. Beat in egg, add carrot, rind and juice. Sift dry ingredients. Mix with nuts and stir into batter. Pour hot mixture into pudding pan. Pour batter over hot mixture being careful not to mix batter with syrup. Bake at 350 degrees for 2 hours.