½ cup  butter
1 cup  granulated sugar
1 cup  grated carrots
1 cup  grated potato
½ cup raisins
¾ cup  mixed glacé cherries and pineapple
1 cup  all purpose flour
1 tsp   cinnamon
½ tsp  ground cloves
½ tsp  ground nutmeg
½ tsp  ground ginger
1 tsp   baking soda
1 Tbsp  brandy

In a large bowl, cream the butter and sugar together. Add the carrots and half of the grated potatoes. Mix in. Toss the fruit with a little of the flour until lightly coated and mix with the ingredients in the bowl.

In a separate bowl, sift the remaining flour and spices. Dissolve the baking soda in the remaining potato and add to the dry ingredients. Add this mixture to the fruit  mixture and blend. Stir in the brandy. Pour into a greased 1 quart mould or high sided bowl. Cover tightly and steam for three hours.
Remove the pudding from the mould and let it sit at room temperature covered lightly with wax paper for a day to mellow. Store the pudding in the freezer until needed.

When you are ready to serve the pudding, defrost it and steam, covered with foil for about 30 minutes. To serve, heat some brandy gently in a small saucepan that you can take to the table. Carry in the dessert, turn out the lights, pour brandy over the pudding and set a match to it. Keep spooning the dancing blue flames over the dish until they die down. Serve the pudding with your favourite sauce. The tradition is hard sauce, but you may prefer a lighter and less sweet sauce or custard.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.