3/4 c. flour, sifted
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. cloves
1/2 c. butter
1/2 c. creamy or chunky peanut butter
1 egg, slightly beaten
1/3 c. dark corn syrup
Grated rind of 1 lemon & juice of 1 lemon
1 c. chopped dates
1 c. shredded carrot
1/2 c. raisins
Whipped cream

Sift flour, baking soda, salt and spices together; set aside. Stir together butter and peanut butter. Add egg, mixing until smooth. Stir in corn syrup, lemon rind and juice. Mix in sifted dry ingredients, then dates, carrots and raisins. Spoon into 6 greased 5 ounce custard cups. Place in pan of hot water. Bake in 350 degree oven until knife inserted near center of pudding comes out clean, about 55 to 60 minutes. Unmold and serve warm, topped with whipped cream.