1/2 lb. currants
1/2 lb. suet
1/2 loaf bread crumbs
1/2 lb. flour
1/2 lb. mixed peel
1/2 lb. seeded raisins
1/2 lb. seedless raisins
1 grated lg. carrot
1 1/4 c. sugar
2 c. milk

Mix all ingredients and mix in milk. Grease large bowl with rim. Level off pudding to top of bowl. Cover with grease proof paper. Cover with a piece of cotton material which is wet, and one side coated with a little flour. Put flour side on top of pudding over wax paper. Tie down under rim of bowl with string. Tie ends of cloth together on top of bowl. Put a over turned saucer in large pot, put bowl on the saucer to prevent scorching.

Fill with water to just below rim of bowl, do not let water boil over top of pudding. Boil 8 hours. Store in cool place until Christmas. Boil additional 2 hours before serving. Serve with hot sweet cream sauce.

SAUCE:

4 tbsp. butter
4 tbsp. flour
2 tbsp. sugar
2 c. milk

Mix flour and sugar, add to melted butter. Cook until it bubbles, remove from stove and add milk. Put back on stove and cook until thick.