Holiday Steamed Pudding

(From: 'Low Protein Cookery for PKU Virginia E Schuett' Second Edition)

1/3 cup packed brown sugar

1/3 cup margarine or butter

40gm grated carrots

56gm grated potatoes

53gm raisins

55gm Loprofin Baking Mix

1/4 tspn salt

1/4 tspn baking soda

1/4 tspn cinnamon

1/8 tspn nutmeg

dash of cloves

Sauce:

1/2 cup packed brown sugar

2 tablespoons margarine

1/4 cup cold water

1 tblspn cornflour

1/4 tspn salt

1/2 - 1 tspn vanilla essence

Cream brown sugar and margarine in a medium bowl. Mix in grated carrots, potatoes and raisins. In a measuring cup, combine baking mix, salt, baking soda and spices; stir into other mixture until evenly mixed andmoist. Pack into a greased wide-mouthed 600ml canning jar. Secure lid on jar. Boil in covered pot of water (water should be at least 1/2 way up sides of jar) for 3 hours. Serve pudding warm, with 1 tblspn Sauce per serving

Sauce

Combine all ingredients in a small saucepan. Bring to a boil, stirring until thickened, about 2 minutes.