Ingredients

Yield: 2 "loaves"

Honey Carrot Pudding:
3/4 cup butter or margarine
3/4 cup honey
1 cup bread crumbs
2 eggs, well-beaten
1 cup grated carrots
1 cup diced dates
1 cup raisins
1 cup chopped apples
1 cup chopped nuts
1 cup whole wheat or unbleached white flour
1 teaspoon soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves

Old-fashioned Nutmeg Sauce:
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups boiling water
1/4 cup margarine
1/2 teaspoon nutmeg
Pinch of ground cloves

For pudding: Cream butter and honey. Beat in eggs. Add carrots, raisins, dates and apples and set mixture aside. In another bowl, combine dry ingredients and spices. Stir into mixture. Add bread crumbs and nuts and mix in with hands. Spoon mixture into two well-greased 46-ounce juice cans (3/4 full).
Cover cans with aluminum foil and secure with strings. Place cans on a rack in large kettle (on top of stove) half full of water. Bring to boil. Reduce heat and simmer - steaming pudding for 2 hours. Serve with hard sauce or Old-fashioned Nutmeg Sauce.

Directions

For Old-fashioned Nutmeg Sauce:

Combine first 3 ingredients. Slowly add boiling water. Simmer and stir until thick and clear. Stir in margarine and spices.

Each serving with sauce contains 332 calories, 17g fat, 44 g carb, 3,550 mg sodium, 26 mg cholesterol.