Ingredients

• 1 ½ cups (375 mL) whole barley flour
• 1 ½ tsp (7 mL) baking soda
• 1 tsp (5 mL) cinnamon
• ½ tsp (2 mL) nutmeg
• ¼ tsp (1 mL) cloves
• 1 ½ cups (375 mL) raisins
• 3 eggs
• 1 ½ cups (375 mL) granulated sugar
• 1 ½ cups (375 mL) finely shredded carrot (2 large carrots)
• 1 ½ cups (375 mL) finely shredded potato (2 medium to large potatoes)

In a large bowl, stir together barley flour, baking soda, cinnamon, nutmeg and cloves. Stir in raisins. In a food processor or blender, place eggs, granulated sugar, shredded carrot and potato. Process until smooth and stir into dry ingredients.

Pour into a greased 2 quart (2 L) bowl; cover with foil and secure with a string. Place in a Dutch oven and pour in enough boiling water to come 1 inch (2.5 cm) up the sides. Cover and steam in boiling water for 1 ½ to 2 hours or until a cake tester or toothpick inserted in the centre comes out clean. Invert onto serving plate and serve with rum, lemon or caramel sauce and a dollop of vanilla ice cream or whipped cream.

Makes 8 servings.

Caramel Sauce

• 1 ½ cups (375 mL) dark brown sugar
• 2 cups (500 mL) boiling water
• 3 tbsp (45 mL) cornstarch
• ¼ tsp (1 mL) salt
• 2 tbsp (30 mL) cold water
• 3 tbsp (45 mL) butter or margarine
• 1 tsp (5 mL) vanilla
• ½ tsp (2 mL) nutmeg

In a large saucepan with a heavy bottom set over medium heat, melt sugar. Stir occasionally and let brown slightly. Remove from heat and stir in boiling water. Return to heat and cook until smooth. Meanwhile make a paste of cornstarch, salt and cold water; gradually add to the sauce, stirring to prevent lumping. Simmer over low heat for 5 to 10 minutes or until thickened and clear. Remove from heat and stir in butter, vanilla extract and nutmeg.

Makes 3 cups sauce.

Nutrition Information (per serving, with sauce): Calories: 591; Protein: 5 g; Carbohydrate: 130 g; Fibre: 6 g; Sugars: 102 g; Fat: 10 g; Saturated Fat: 3.5 g; Trans Fat: 0.1 g; Cholesterol: 84 mg; Sodium: 407 mg; Potassium: 374 mg