1 1/2 c. flour
1 c. raisins
1 c. currants
1 c. sugar
1 c. ground suet
1 c. grated raw potatoes
1 c. grated raw carrots
1 tsp. baking soda
1/2 tsp. salt
3 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg

SAUCE:

1/2 pt. heavy cream, whipped
2 eggs, beaten lightly (additional egg if desired)
1/2 c. sugar
1 tsp. vanilla

Put suet through meat grinder or food processor or purchase ground from meat market. Put potatoes and carrots through grinder and combine with suet, raisins, and currants. Sift together and add all dry ingredients gradually; mix well. Spoon into greased tins or molds; cover tightly with waxed paper. Fill only 2/3 full. Set on rack in steamer allowing boiling water to come halfway up tin or mold. Steam 3 hours; serve warm.

Pressure cooker alternative: Put on rack in cooker and let steam flow from vent pipe 20 minutes. Put indicator weight on and cook 50 minutes at 10 pounds pressure. Let stem return all the way before opening.

Sauce: Whip cream; gradually add eggs and stir enough to mix. Stir in sugar gradually; add vanilla.