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1
MAKE PUDDING: Mix the dry ingredients and set them aside.
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2
Grease completely three large (25-oz) tin cans, such as the kind used for tomato puree.
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3
Do NOT use the plastic-lined variety.
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4
Alternatively, grease one large steaming mold, with a hole in the center.
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5
Add the potatoes.
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Mix well.
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Then, in turn, add the baking soda, the carrots, the bread crumbs and the shortening, making sure that you mix well after adding each ingredient.
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8
This matters, so do it!
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9
You may have to get some help from King Kong to blend adequately after adding the shortening.
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10
Add, in sequence, the brown sugar, the beaten egg, the lemon extract and the vanilla, mixing well after each addition.
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11
Now, add the dry ingredients mixture, a bit at a time.
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12
The mixture will be extremely thick and very difficult to mix.
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13
Add the walnuts and the raisins.
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Mix them in.
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15
Push the mixture into the tins, with each about 3/4 full, or a little more.
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16
Seal the tins with aluminum foil and use a rubber band to hold the foil on (the pudding should not be exposed directly to the steam).
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17
Steam 1 1/2 to 2 hours, (until the pudding seems uniform; you can't overcook it, so err on the long side) and cool if you're not going to serve it right now.
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18
Make the sauce by combining all of the sauce ingredients in a small saucepan and heating until it bubbles and all ingredients are dissolved.
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19
To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot.
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20
Serve with sauce if you like.
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21
*For an extra kick, add some rum to the sauce.
