Eva's Carrot Pudding

2 1/2 cups flour
2 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1/2 cup shortening
2 cup brown sugar
4 eggs
2 c. raw carrots
2 c. raw potatoes
2 c. chopped walnuts
1 c. raisins

Sift flour with the soda, salt, and spices.  Cream shortening, add sugar gradually, creaming well.  Add eggs 1 at a time, beating after each addition.  Add carrots and potatoes.  Dredge nuts and fruit in 1 cup of flour mixture.  Add flour to shortening mixture gradually beating after each addition.  Combine with nuts and fruit stirring well until blended.  Fill pans 2/3 full.  Cover tightly and place on rack in kettle.  Fill kettle with boiling water to 1/4 depth of mold.  Cover kettle and steam 3 hrs. (I actually have done this in a large greased slow cooker and it turned out well.)

1/2 cup granulated sugar  

1 tablespoon cornstarch

1 pinch ground cinnamon (I leave this out)

1 egg

2 tablespoons butter, melted

1 1/4 cups whole milk

1 pinch salt

1 tablespoon vanilla extract

For vanilla sauce, whisk 1/2 cup sugar, the cornstarch, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.