CARROT PLUM PUDDING
Source: Lynn; 1995
Makes 12 servings

Note from source: This is a plum pudding recipe that I clipped from The Toronto Star several years ago and have made every year since to rave reviews. I usually make several times the recipe and steam it in various size containers, including individual serving sizes. Any container will do as long as the mouth is at least as large as the sides. Last year I tried using an electric rice steamer which worked although I had to replenish the water frequently and it took longer than on the stove. Rather than re-steaming after thawing, I often just zap individual slices in the microwave before serving.

1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
3/4 tsp salt
1/2 tsp cloves
1 1/2 cups granulated sugar
1 1/2 cups raisins
1 1/2 cups chopped walnuts
3 eggs
3 tbsp butter, melted
1 1/2 cups grated raw carrots
1 1/2 cups grated raw potatoes

Sift flour, baking soda, cinnamon, nutmeg, salt, and cloves into bowl. Stir in sugar. Toss raisins and walnuts into flour mixture.

Break eggs into large bowl; beat well. Gradually stir in melted butter. Stir in flour mixture, grated carrots and grated potatoes. Mix well.

Turn into well-greased 6-cup pudding mold or heatproof bowl. Cover with a double thickness of foil; secure with string. Place on rack in deep saucepan or preserving kettle with lid. Add boiling water to come halfway up sides of mold.

Cover; steam over low heat 2 to 2 1/2 hours until tester inserted in middle comes out clean and top of pudding is firm to the touch. Check water level occasionally, replenish with boiling water if necessary.

Remove foil from mold; let rest 10 minutes before turning out on to wire rack. Cool completely.

Wrap in foil; store in fridge up to 2 weeks or freeze.

If frozen, thaw before reheating. To reheat, return pudding to mold, cover and steam 1 hour or until heated through.