MOM EVANS' CHRISTMAS CARROT PUDDING

Mom Evans' Christmas Carrot Pudding image

Number Of Ingredients 12

1 cup suet
1/2 cup shortening or margarine softened (can substitute this instead of suet)
1 cup raw potatoes shreded
1 cup raisins
1 cup currants
1 cup cherries (frozen or canned) (could probably used dried too?)
1 cup brown sugar
1 1/2 cup flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peel and/or nuts

Steps:

In a large bowl, mix together the suet or shortening/margarine, shredded raw potatoes, and the 4-cup mix of raisins, currants, cherries, peel and nuts.
Add the brown sugar and mix.
Now add the dry ingredients and mix until moist and doughy.
Place in a greased pudding dish (or round bowl that can be placed over top water for steaming).
I remember mom putting canning rings on the bottom of the pot, adding about 1 inches of water, then setting the bowl on top of the rings.
Cover the pot with a lid if there is room for the pudding to 'grow' without touching the lid. (probably about 3 inches). Otherwise, make a foil tent around the pot, and close the top.
You will know the christmas pudding (cake) is done when it is dark on top, when it comes away from the sides of the bowl.
The pudding should not look like batter when a toothpick is inserted,....