Combine remaining ingredients. Blend
in buttermilk and baking soda. Spoon into a favorite mold or coffee can.
2 to 2 1/2 hours. Check after 2 hours. Pudding should be moist, not dry.
Serve with sauce.
Sauce: Cream sugar and butter together. When light and fluffy, add egg yolks,
one at a time, mixing after each. Mix in cream. Cook in double boiler or over very
low heat, stirring constantly until thickened. Warm when ready to serve. DO NOT
BOIL or it will separate. Serve on Steamed Carrot Pudding.