Carrot Pudding

In a large bowl, mix carrots, potatoes, currants and raisins; set aside. In a small bowl mix sugar, spices and soda. Add spice mixture to large bowl, mix well. Add egg and melted butter. Add the flour 1 cup at a time and mix well. Place in pudding pan with open middle. Seal lid with snaps and hinges. Mix all ingredients and place in double boiler for 3 hours. Or place pudding pan on rack in pressure cooker with 4-6 cups of water. On High heat with lid on tight; allow steam to escape for 5 minutes. Cook an additional 15 minutes with regulator rocking slowly. Remove from heat. Let Pressure cooker lose steam by itself for the next 3 or 4 hours. Serve with Butter sauce. Can be served hot or room temperature. Butter Sauce Cream the butter. Gradually add the powdered sugar, creaming until light and fluffy. Stir 1 cup cold water into 1 Tbsp cornstarch. Cook in heavy sauce pan. Stir til think and bubbly. Pour into creamed mixture. Pour slowly while mixer is running. Add Vanilla or Lemon juice or Rum and Rum extract (depending on which flavor you choose). Serve warm over carrot pudding.