Suet Or Carrot Pudding

2 c Carrot, cooked, mashed

1 c Suet, chopped

1 c Molasses

1 ea Egg

1 t Baking soda

1 x *dissolved in:

1/4 c Water, hot

2 T Brown sugar

1/4 t Salt

1/2 ea Lemon, grated rind of

1 t Allspice

1 t Cinnamon

1 t Nutmeg

1 t Cloves

1/2 c Raisins

1/2 c Currants

1/2 c Citron, chopped

1/2 c Flour

Mix all the ingredients together, adding the dissolved baking soda last. Put into a buttered mold and steam for 3 hours. (May need to use extra flour to thicken the batter). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.