Carrot Pudding with Rum Sauce
Serves 4-6

1 cup seedless raisins (I use sultanas-golden-raisins)
1/2 cup dark rum
8 tb unsalted butter
1/2 cup sugar
2 cups finely grated raw carrots
1 cup all purpose flour
1/2 tsp salt
2 tsp baking powder
1 tsp allspice or nutmeg
2 eggs well beaten

Soak the raisins in the rum for at least 1 hour. Cream the butter with the sugar, add the carrots, the rum & the raisins & mix well. Sift the flour with the salt, baking powder & allspice or nutmeg. Add all to the carrot mixture & blend. Fold in the eggs. Pour into a buttered 1 quart soufflè dish. Bake in a 350 F oven for 40 minutes or until a cake tester comes out clean. Serve warm with hot RUM SAUCE, or with sauce & pudding chilled, as preferred.

RUM SAUCE
About 3 cups of sauce

2 tb cornstarch (maicena)
1/4 cup sugar
1 cup dark rum
1 cup orange juice

Mix the cornstarch with 1 cup cold water in small heavy saucepan. Add the sugar & cook, stirring, until the sauce has thickened. Off the heat stir in the rum & orange juice. Return to the heat & cook, stirring for about 5 minutes or until all the alcohol in the rum has evaporated. Serve hot or chilled.