1 Cup Grated raw potato
1 tsp Baking soda (to mix with potatoes so they don't turn black)
1/2 Cup Molasses
1/2 tsp ginger
1 Cup Sugar
1/2 Cup Shortening
2 Cups Flour
2 1/2 Cups Raisins
1 Cup Chopped Walnuts
1 tsp each of Ground Cloves, Nutmeg, Cinnamon and Allspice
Pinch of Salt
Mix all ingredients. Steam 2 1/2 hours in double boiler.
Sauce
Add 3 Tbsp Sugar to saucepan and melt until golden brown. Add 1/2 Cup water. Cook until sugar is dissolved. Add 1 Can Evaporated Milk. Add about 1 Tbsp Cornstarch with a little water. Pour cornstarch mixture into sauce to thicken. Pour sauce over the Carrot Pudding.
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