1 c. soft bread crumbs
1 c. brown sugar
1 c. seedless raisins
1 c. currants
1/4 c. slivered candied peels
1/4 c. nutmeats (opt.)
1/2 c. flour, sifted once
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. each of grated nutmeg & ground ginger
1/8 tsp. each of ground cloves & allspice
2/3 c. finely chopped fresh suet
2/3 c. each grated raw carrot, raw potato & raw apple
1 egg

Mix crumbs, brown sugar, raisins and currants (have the raisins and currants washed and dried); mix in peels and nutmeats. Combine flour, soda, salt, cinnamon, nutmeg, ginger, cloves and allspice; sift together twice. Add flour mixture to fruit mixture and combine well; mix in suet, carrot, potato and apple. Beat the egg until thick and light; add to fruit mixture and combine.

Turn mixture into a greased pudding mold, filling only 2/3 full. Cover closely with foil. Steam in a closely-covered steamer over rapidly-boiling water for 3 1/2 to 4 hours. Cool thoroughly before storing in a cool dry place. For serving, resteam for about 1 hour. Serve with a suitable sauce.