Lucy's Carrot Pudding

Ingredients

• 1 teaspoon baking soda 
• 2 tablespoons butter 
• 1 cup carrots shredded
• 1.5 tablespoons cornstarch 
• 1 cup flour all-purpose
• 0.5 cup apples green
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 1.5 tablespoons juice of lemon 
• 1 cup potatoes shredded peeled
• 2 cups raisins 
• 1 pinch salt 
• 1 cup water 
• 0.5 cup sugar white

Equipment

• sauce pan
• roasting pan
• aluminum foil

Directions

1. Cream 1/2 cup butter or margarine and 1 cup sugar.
2. Mix in carrots, potatoes, and raisins. Sift flour, baking soda, salt, and spices together; mix into the creamed mixture. Stir in apples.
3. Fill cans 2/3 full with pudding mixture. Cover with foil.
4. Place cans in a roasting pan with 2 to 3 inches of water. Steam at 300 degrees F (150 degrees C) for 2 1/2 to 3 hours.
5. Stir together 1/2 cup sugar and cornstarch.
6. Combine mixture with water in a saucepan. Cook and stir over low heat until thick. Stir in 2 tablespoons butter or margarine and lemon juice.
7. Serve warm over pudding.