* Use if you use the food processor to grate the potatoes and carrots. You can
leave it out if you grate them by hand.
1/3 cup granulated sugar
1 cup milk
tablespoon vanilla extract
1 tablespoon butter, softened
2 tablespoons flour
Carrot Pudding: Sift dry ingredients and spices. Stir in raisins, nuts and shredded
vegetables. Mix well. Fill greased pudding mold 2/3 full. (You can use a metal or
Pyrex bowl.) Cover tightly and steam for 3 hours.
Serve pudding warm with sauce.
Vanilla Sauce: Heat milk, sugar and vanilla extract. Mix flour and butter together,
stir into milk mixture. Cook until sauce has thickened and flour has cooked.