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Mix
suet, brown sugar, potato, carrot, and apple together.
In
a large bowl combine the flour, baking soda, salt and
spices. Add the suet mixture and blend well.
Stir
in raisins and currants.
Spoon
into a greased 10 cup pudding mold. Cover with foil
and tie with string. Or you can use coffee tins, for
smaller puddings.
Put
in steamer - boiling water should be half way up the
side of the pudding tin. Steam for 3 to 4 hours, adding
more water as required.
Remove
from heat, cool, wrap and refrigerate for a few weeks
to let the flavour blend.
Before
serving, heat by re-steaming until heated through, or
heat in the microwave.
Brown
Sugar Sauce:
Combine brown sugar, cornstarch and salt in a saucepan.
Add warm water gradually, stirring constantly.
Cook
and stir over low heat, until thick and smooth (about
3 to 5 minutes). Remove from heat, add butter and vanilla.
Serve hot.
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