Great Aunt Marie's Christmas Pudding

Christmas Pudding
Carrot pudding is kind of like fruitcake, you either hate it or can't get enough of it. I fall squarely on the side of can't get enough of it. If you do as well this recipe handed down from my wonderful Great Aunt Marie Ainsworth is the best that I've had. It takes a while to prepare but it most definitely worth it.

1 1/2 cups flour
1 cup brown sugar
1 cup Crisco (or beef suet)
2 cups raisins
1/2 to 1 cup chopped green or red candied cherries (or a mix of the two)
1 cup grated carrots
1 cup grated potatoes
1 cup grated apple
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves (powder or ground)

Mix Crisco and dry ingredients together (including baking soda and spices). Mix in vegetables and fruit.

Put in jars or greased bowl.  Cover twice with wax paper, tie it in place, then cover with this with aluminum foil.

Place a wash cloth in the bottom of a large pot and place the jars or bowl on top. Add water to almost the top of the jars or bowl and boil for 3 1/2 hours - adding water as needed.  DO NOT LET IT BOIL DRY!

Mix 1 cup brown sugar with 2 tablespoons butter or margarine (melted). Add in 2 cups boiling water. Mix in 2 tablespoons of cornstarch with a small amount of water, add into sugar mixture and stir to thicken. Add 1 tablespoon of vanilla or rum extract to flavor.