1/2 c. (1 stick) butter, softened
1 1/2 c. brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1 c. peeled grated carrots
1 c. peeled grated apples
1/2 c. raisins
1 c. pecans, coarsely chopped
1 c. all-purpose flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1 c. bread crumbs

Cream butter and sugar. Beat in eggs and vanilla. Stir in carrots, fruit and nuts. Sift flour, baking soda and salt; stir into creamed mixture. Add crumbs. Mix well. Spoon into well oiled 1 1/2 quart mold. Cover securely with several thickness of wax paper tied in place with string. Place mold on a rack in covered kettle of boiling water. Water should come halfway up on the mold. Steam for 3 hours. Unmold pudding onto serving platter. Serve hot with sauce.

SAUCE:

1 c. sugar
4 tbsp. cornstarch
pinch of salt
1 1/2 c. boiling water (add slowly)
2 tbsp. butter
1/2 c. vinegar
1 tsp. vanilla

Cook first 4 ingredients in double boiler until clear. Then add butter, vinegar and vanilla.