INGREDIENTS

INSTRUCTIONS

MAKE PUDDING:  Mix the dry ingredients and set them aside. Grease
completely three large (25-oz) tin cans, such as the kind used for
tomato puree.  Do NOT use the plastic-lined variety. Alternatively,
grease one large steaming mold, with a hole in the center. Or
improvise.  Add the potatoes.  Mix well.  Then, in turn, add the baking
soda, the  carrots, the bread crumbs and the Crisco, making sure that
you mix  well after adding each ingredient. This matters, so do it! You
may  have to get some help from King Kong to blend adequately after
adding  the shortening.  Add, in sequence, the brown sugar, the beaten
egg, the lemon extract  and the vanilla, mixing well after each
addition. Now, add the dry  ingredients mixture, a bit at a time. The
mixture will be extremely  thick and very difficult to mix.  Add the
walnuts and the raisins.  Mix them in. Go ahead. You're strong enough.
Push the mixture into the tins, with each about 3/4 full, or a little
more. Seal the tins with aluminum foil and use a rubber band to hold
the foil on (the pudding should not be exposed directly to the  steam).
Steam 1 1/2 to 2 hours, (until the pudding seems uniform. You  can't
overcook it, so err on the long side, please!) and cool if  you're not
going to serve it right now.  Make the sauce by combining all of the
sauce ingredients in a small  saucepan and heating until it bubbles and
all ingredients are  dissolved. To serve, reheat by steaming for at
least 45 minutes, or  serve out of the original pot.  NOTES    An old
Welsh steamed carrot pudding -- This is a good steamed  pudding,
despite the list of ingredients that are "good for you". The  sauce
(following the recipe) is not a necessity for good taste, only  for
authenticity, although I LIKE it with the sauce. Some add rum to  this
sauce.  Suit yourself.  I like it both ways.  This is a very old
recipe, I gathered it from my grandmother, who  would have been 101
(sniff) this year, who learned it from her Welsh  mother, who learned
it from her... (in Wales), ergo it's at least  200+. Given its
similarity to some late Medieval puddings, one might  suspect that its
origins are much earlier. I determined the  quantities listed here by
measuring what my grandmother tossed into  the pot. Yield: makes about
5 pounds.  This stuff keeps in the fridge nearly forever (at least a
month) as  long as you don't let it dry out. Decant or spoon out
(depends on if  you want to be fancy or not) and serve with sauce.
Then, don't eat  for two days to make up for the calories.  Difficulty:
moderate (considerable physical work required); Time: 1  hour
preparation, 3 hours steaming; Precision: no need to measure.  : Jim
Johnston, (ihnp4;allegra;research)!alice!jj  : AT&T Bell Laboratories,
Murray Hill, NJ  : Copyright (C) 1986 USENET Community Trust  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7630
Calories From Fat: 3324
Total Fat: 379g
Cholesterol: 1038.6mg
Sodium: 8315.9mg
Potassium: 9749mg
Carbohydrates: 821.2g
Fiber: 69.2g
Sugar: 285.3g
Protein: 275.1g