Carrot Pudding and Lemon Sauce

Carrot Pudding – Grandma Ellen Allgood

½ cup white sugar
½ cup brown sugar
¾ cup butter or margarine
1 ½ cup carrots – grated
1 cup potato – grated
1 cup apple – grated
1 cup flour
1 tsp soda
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
¼ tsp cloves
1 cup chopped dates
1 cup raisins
1 cup chopped nuts

Cream butter and sugar together. Add grated carrots, potatoes, and apples. Add flour sifted with soda and spices. Add nuts, raisins and dates. Spoon batter into 1 ½ quart mold or pan. Cover with double thickness of foil. Wrap tightly with string. Place on trivet in a deep kettle. Add water. Steam covered for 3 hours. Serve warm with lemon sauce.

Lemon Sauce

¼ cup sugar
1 tbsp cornstarch
1 cup boiling water
2 tbsp butter
3 tbsp lemon juice
Grated rind of 1 lemon
Few dashes of nutmeg
Pinch of salt

Mix sugar and cornstarch together in sauce pan. Add boiling water, stirring constantly. Boil 5minutes. Remove from heat and add butter, lemon juice and rind, nutmeg and salt. Serve warm on carrot pudding. Makes 1 cup.