1 c. ground suet, lightly packed
1 c. raw potato, grated or finely ground
1 c. raw carrot, grated or finely ground
1 c. brown sugar
1 c. currants
1 c. raisins
1 1/2 c. flour, sifted
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. nutmeg

Mix all ingredients well, until a moist batter is achieved. Prepare one 8-inch ring mold, Baby Bundt pan, or three soup cans by spraying liberally with Pam. Lightly distribute pudding in molds and cover tightly with aluminum foil. Place puddings on a rack in a pan of boiling water so the water comes about half way up the mold. Cover pan. Steam 2 hours for cans or 2 1/2 hours for molds. Remove pudding from steamer and remove foil. Let it rest 3 minutes. Invert pudding onto a rack to cool. Keeps well wrapped in plastic or foil in the refrigerator a week. Freezes well. Serve warm with whipping cream or hard sauce.