Steamed Carrot Pudding with CAramel Sauce

I got this recipe from my SIL last weekend. It was from an issue of Harrowsmith magazine. I am feeling for something sweet so Going to try and bake it. She said it was good and anything with those spices, my favourites, is bound to be.

For the Pudding

1-1/2 cups of flour (360 mL)
1-1/2 cups sugar (360 mL)
1-1/2 tsp baking soda (7.5mL)
1-1/2 tsp ground cinnamon (7.5 mL)
1-1/2 tsp ground nutmeg (7.5 mL)
1 tsp ground cloves (5 mL)
1 tsp salt (5 mL)
1/2 tsp ground ginger (2.50 mL)
3 Tbsp melted butter (45 mL)
3 eggs, beaten
1-1/2 cups peeled and grated raw carrots (360 mL)
1-1/2 cups peeled and grated raw potato (360 mL)
1-1/2 cups golden raisins (360 mL)
1 cup coarsely chopped pecans (240 mL)

For the Sauce

1 cup white sugar (240 mL)
3 Tbsp cold water (45 mL)
1 cup whipping cream (240 mL)
2 Tbsp butter (30 mL)
2 Tbsp brandy (30 mL)
2 tsp pure vanilla (10 mL)

Equipment Needed

-6 cup/1.5-L pudding mould, well greased with vegetable oil.
-Large stock pot with tight fitting lid
-Wire rack for the bottom of the stock pot, upon wich the pudding will sit to steam.

METHOD

--In a bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, cloves, salt, and ginger.
--In a separate bowl, combine the melted butter and beaten eggs.
--Stir the wet mixture into the flour mixture.
--When well combined, stir in the carrots, potato, raisins and pecans.
--Turn the mixture into the prepared mould.
--Cover the mould with aluminum foil and secure.
--Place the mould on the rack inside the stock pot. Add enough boiling water to come halfway up the side of the mould.
--Cover pot with lid, bring water to a low simmer and cook the pudding for 2 hours.
--Remove the pudding from the pot and cool to room temperature before unmounding.

The pudding should be made ahead to this point. It will keep in plastic wrap for 2 days in the refrigerator or 2 weeks in the freezer.
To serve, place the pudding back in the mould and steam in the stock pot for 30 min. or until heated through.

To Make The Caramel Sauce

Place the sugar and water in a small saucepan over medium-high heat. Bring the mixture toa full boil. When the sugar begins to turn amber in colour, remove from heat and add the cream. The mixture will bubble up. Reduce the heat to low and return the pot to the heat. Stir until the mixture is smooth. (Don't be concerned if it is a hard ball at first, the mixture will become smooth with stirring.)

Remove from heat and stir in the butter. When cooled slightly, add the brandy and vanilla. Cool to room temperature before serving. The sauce can be made 2 days ahead, covered and refrigerated. Warm up slightly before serving.

Serves 8 - 10.