1 1/2 c. chopped suet, ground
1 c. grated carrots (2 lg. carrots)
1 c. grated potatoes (1 lg. or 2 med.)
1 tsp. salt
2 eggs
1 c. brown sugar
1 tbsp. molasses
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. mace
1/2 tsp. vanilla

Mix together. 1 c. raisins 1 c. currants

Mix flour with fruit and add to first mixture. This pudding will need to steam for 4 hours. A 3 pound metal lard container covered with foil and placed in a larger container to steam works well. (We have used a Crisco can in the past but they are no longer made of metal.)

SAUCE FOR PLUM PUDDING:

1 c. white sugar
1 c. water
1 tbsp. cornstarch
1 tbsp. butter

Boil until thick, take from stove and add 1 teaspoon of vanilla or other flavorings such as lemon, orange or almond.