Ingredients
- You will need:
- Large pan to mix all ingredients in
- 6 metal 1 lb. coffee cans or equivalent
- 6 wooden blocks large enough to set cans on
- Canner or stock pan with cover - large enough to put the 6 blocks and cans in side by side
- INGREDIENTS:
- 4-1/2 cups flour
- 3 cups (approximately 1 lb) grated suet
- 3 cups sugar
- 4-1/2 cups raisins (30 oz. or 2 boxes)
- 1 cup currants (1 box)
- 3 cups carrots
- 3 cups grated raw potatoes
- 3 tsps baking soda in 3 tbsp water
- 3 tsps cinnamon
- 3 tsps nutmeg
- 3 tsps ground cloves
- 1 pound candied fruit
- FOAMY SAUCE:
- 1 cube (1/4 pound) butter
- 1 beaten egg
- 2 cups powdered (icing) sugar
- 4 tbsps hot water
Preparation
Step 1
Put all ingredients into mixing and mix thoroughly by hand (sticky mess) until all ingredients are well mixed together and mixture is very moist.
Fill cans approximately 3/4 full of mixture. All cans should have close to same amount of mixture. Cover cans with aluminum foil. Set each can on a wood block inside of canner. Fill canner with just enough water to come up to the bottom of the cans. Cover the canner and steam for 4 hours. Check canner occasionally to make sure there is water in the bottom. Add hot water as necessary.
At the end of 4 hours, remove cans from canner and let cool to room temperature. Use a knife and cut around the edge of the pudding to remove from can.
Doube wrap in aluminum foil and refrigerate or freeze.
Pudding will keep in freezer for several years.
To Serve:
Remove from freezer and allow to thaw to room temperature. Warm in oven for 1 hour at 300 to 325 degrees. Unwrap and spoon into bowls. Drizzel with foamy sauce and serve.
Foamy Sauce:
Beat with egg beater while heating in top of double broier until smooth and hot. Add a splash of vanilla to make the sauce just a bit richer.