Recipe(tried): Steamed Carrot Pudding with Custard Sauce for June/FL

Hi June,
Busy day today. Big snowstorm (5th this season)and I had a bunch of kids playing indoors.
Here is the recipe you want. Feel free to ask any questions. Enjoy!

STEAMED CARROT PUDDING
Source: MIL from Glasgow, Scotland

1 c. Carrots, grated
1 c. Potatoes, grated
1 c. Brown Sugar (I have also used 3/4c. )
1 1/2 c. All-Purpose Flour
1 tsp Baking Soda
1 c. Raisins
1 c. Currants
1 c. Suet, chopped**
1/2 tsp. Salt
1-1 1/2 tsp Mixed Spices (cinnamon, ginger, nutmeg, allspice)

Sift flour, soda and spices. Cream sugar and suet. Mix a little flour with raisins and currants. Combine all together. Put into a well-greased pudding mold or Coffee can. Cover with lid or tie greased heavy paper on top. Can also use heavy foil on top. Put in a large tall pot and add water to pot up to the middle of mold or can. Steam for 3 hours on stove. I have done same in pressure cooker for 1 hour. Serve with custard sauce. Can be eaten hot or cold with warm or cold custard sauce. **NOTE I use suet all the time but I know it can be hard to find. Ask a butcher. Some people say that you can use frozen solid vegetable shortening or butter. Just grate before using.

Easy custard sauce can be made using canned "HARRY HORNE" or "Byrd's" custard Powder following recipe on can. Have used both. Other brands are not as good. I add a little extra milk to the canned sauces.

I cannot find the original recipe but I melt some butter, add some flour to make a roux (like for white sauce), Add ample milk and 1 egg yolk, stirring well. Add white sugar (about a good half cup). Cook until sauce thickens and coats the back of a metal spoon.