Carrot Pudding

* or a grating of lemon rind or nutmeg, or a sprinkle of powdered cinnamon. Mix ingredients together. Fill pudding mold 2/3 full and steam 3-4 hours. Serve with hard sauce. Hard Sauce: Cream the butter until very soft. Stir in the sugar and vanilla. Store in a cool place until ready for use. Cream or milk may be added with more sugar to make more sauce. This sauce may be used with a hot pudding of any kind. Note: A pudding mold is usually made of metal and is a bowl with a tight fitting lid. You may use any heat-proof container which can be tightly covered and which will fit inside of a sauce pan. I didnt have a rack which would fit inside my pot so I used a couple of old butter knives (with metal handles). The handles were thicker than the blades so I pointed every other one in the opposite direction. It worked out fine. Recipe by: Unknown Posted to MC-Recipe Digest V1 #743 by Peg Baldassari <Baldassari@CompuServe.COM> on Aug 14, 1997