• Mix suet, brown sugar, potato, carrot, and apple together. If using butter, beat butter and brown sugar together and stir in potato, carrot and apple.
• In a large bowl combine the flour, baking soda, salt and spices. Add the suet mixture and blend well.
• Stir in raisins and currants.
• Spoon into a greased 10 cup pudding mold. Cover with foil and tie with string. Or you can use coffee tins, for smaller puddings.
• Put in steamer - boiling water should be half way up the side of the pudding tin. Steam for 3 to 4 hours, adding more water as required.
• Remove from heat, cool, wrap and refrigerate for a few weeks to let the flavour blend.
• Before serving, heat by re-steaming until heated through, or heat in the microwave.

Brown Sugar Sauce:

• Combine brown sugar, cornstarch and salt in a saucepan. Add warm water gradually, stirring constantly.
• Cook and stir over low heat, until thick and smooth (about 3 to 5 minutes). Remove from heat, add butter and vanilla. Serve hot.