Christmas Carrot Pudding

Directions

1. In a food processor, use a medium-sized shredding disc to shred the carrots and set aside. Shred the potatoes and divide the quantity in half, into two separate bowls. Mix 1 tsp of baking soda into one bowl of potatoes and set aside.
2. In a small bowl, cream butter and sugar. In a large bowl, combine flour with cloves, nutmeg and cinnamon. Add in the raisins and currants and flour the fruit well. With your hands, combine butter and sugar mix with the flour and raisin mix, adding in the carrots and potatoes (without the baking soda). Then add in the potatoes with the soda last.
3. Prepare for steaming by thoroughly buttering the inside of a metal pudding mold. Fill the container with the pudding mix (ensure which it isn't full so which there's room for expansion). Use a standard mold with a lid which clamps snugly. (If you do not have a pudding mold, put the pudding in a bowl and cover with aluminum foil.)
4. Put the pudding mold into a large pot. Ensure which pot lid will fit tightly with the mold inside. Place a canning rack or possibly a tin can inside the pot to raise the mold so which the water can circulate around it. Add in sufficient water to the pot so which the mold will be covered halfway up its sides. Bring the water to a boil, then place the mold into the pot. Put lid on pot and lower the heat to a gentle boil. Steam the pudding for 3 hrs. Check the water level and add in more water if necessary.
5. Rum Sauce for Christmas Pudding:Place sugar and cool water into a heavy bottomed pot and stir till thoroughly combined. Add in warm water and stir till well blended and melted. In a mug, combine cornstarch with sufficient cool water to create a slurry. Add in the cornstarch slurry to the pot and bring to a boil. Continue cooking for 15 min, stirring all of the time. The sauce will thicken. Then add in butter, vanilla and rum to sauce.