1 c. mashed potatoes
1 c. mashed carrots
1 c. butter
1 c. sugar
1 c. chopped dates
1 c. raisins
1/2 c. nuts (walnuts or pecans)
1/2-1 tsp. nutmeg
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1 egg
1 2/3 c. flour
1 1/2 tsp. baking soda

Mix all ingredients and half fill 1 pound coffee tins and cover. Place coffee tins on trivet or rack such as in a large canner, over 1 inch of boiling water. Cover tightly and steam over low heat for 2 hours. Makes about 3 (1 pound) tins. Set on rack to cool. Unmold and slice to serve.

SAUCE:

1/2 c. butter
2 tbsp. milk
1 tbsp. lemon juice
2 tsp. vanilla
1/2 tsp. salt
2 c. powdered sugar

Cream butter and add rest of ingredients. Beat 2 minutes with mixer, chill. Pudding freezes well and can be made ahead of time.